Crispy Grilled Zucchini With Parmesan (Printable)
Crisp grilled zucchini slices finished with a golden Parmesan crust and fresh herbs for a bright Mediterranean side.
# What You Need:
→ Vegetables
01 - 3 medium zucchini, sliced 1/4 inch thick lengthwise
→ Cheese & Coating
02 - 1/2 cup freshly grated Parmesan cheese
03 - 2 tablespoons panko breadcrumbs (optional for extra crispiness)
04 - 2 tablespoons olive oil
→ Herbs & Seasoning
05 - 2 tablespoons fresh parsley, chopped
06 - 1 tablespoon fresh basil, chopped
07 - 1 garlic clove, minced
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon red pepper flakes (optional, for heat)
# How-To:
01 - Preheat your grill to medium-high heat, targeting approximately 400°F. Ensure the grates are clean and lightly oiled to prevent sticking.
02 - Brush both sides of each zucchini slice evenly with olive oil, ensuring full coverage for optimal grilling and flavor.
03 - In a small bowl, combine the freshly grated Parmesan cheese, panko breadcrumbs, minced garlic, sea salt, black pepper, and red pepper flakes. Stir until evenly blended.
04 - Place the oiled zucchini slices directly onto the grill grates or in a grill basket. Cook for 3 to 4 minutes per side until tender with visible grill marks.
05 - During the final minute of grilling, sprinkle the Parmesan mixture evenly over each zucchini slice. Close the grill lid to allow the cheese to melt and form a golden, crispy crust.
06 - Transfer the grilled zucchini to a serving platter and immediately sprinkle with freshly chopped parsley and basil while still hot.
07 - Serve hot as a side dish or appetizer. For added brightness, finish with a squeeze of fresh lemon juice.
# Expert Tips:
01 -
- The Parmesan forms this shattery golden crust that makes you forget you are eating vegetables.
- It takes almost no time and works as a side dish, appetizer, or just something you eat standing over the counter.
02 -
- If your grill is not hot enough the zucchini will steam instead of char and you will end up with soggy slices that slide right off your spatula.
- Adding the cheese too early means it melts completely through the grates, which I learned the hard way when half my topping ended up on the burners.
03 -
- Salt your zucchini slices and let them sit for ten minutes on paper towels before grilling to draw out excess moisture and get a better sear.
- Use the broiler for one to two minutes after grilling if you want that Parmesan topping to go from golden to absolutely shatteringly crisp.