Crispy Grilled Zucchini Parmesan Herbs (Print Version)
Tender grilled zucchini topped with melted Parmesan and fresh herbs for a flavorful summer side dish.
# What You Need:
→ Vegetables
01 - 3 medium zucchinis, sliced into 1/4-inch thick rounds
→ Seasonings & Oil
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder
→ Cheese
06 - 1/2 cup grated Parmesan cheese
→ Fresh Herbs
07 - 2 tablespoons chopped fresh basil
08 - 2 tablespoons chopped fresh parsley
09 - 1 tablespoon chopped fresh chives
# Directions:
01 - Preheat your grill to medium-high heat, approximately 400°F.
02 - In a large bowl, toss the zucchini slices with olive oil, sea salt, black pepper, and garlic powder until thoroughly coated.
03 - Arrange zucchini slices in a single layer on the hot grill. Grill for 4–5 minutes per side until grill marks appear and zucchini is tender but not mushy.
04 - Remove zucchini from the grill and immediately transfer to a serving platter while still hot.
05 - Sprinkle the hot zucchini evenly with grated Parmesan cheese so it begins to melt slightly.
06 - Top with chopped fresh basil, parsley, and chives.
07 - Serve immediately while warm, or allow to reach room temperature before serving.
# Insider Tips:
01 -
- The contrast between smoky charred edges and creamy melted Parmesan is absolutely addictive
- Ready in under 25 minutes but tastes like something from a restaurant patio dinner
- Uses up that inevitable summer zucchini abundance in the most delicious way possible
02 -
- Dry the zucchini thoroughly with paper towels before oiling them, otherwise the seasoning slides right off
- Let them sit for 2 minutes after grilling so the Parmesan has time to soften and cling to the surface
03 -
- A squeeze of fresh lemon juice right before serving brightens everything up and cuts through the rich cheese
- Try swapping in Pecorino Romano for a sharper, saltier bite that stands up to the smoke even better