Crispy Grilled Zucchini with Parmesan
A quick and easy recipe for crispy grilled zucchini with a nutty Parmesan crust, perfect for summer dinners and backyard gatherings.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 3 medium zucchinis, washed and sliced lengthwise into 1/4-inch thick strips
- 1/2 cup finely grated Parmesan cheese (preferably Parmigiano-Reggiano)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- A handful of fresh basil or parsley, chopped for garnish (optional)
Instructions
- Wash and slice 3 medium zucchinis lengthwise into 1/4-inch thick strips, aiming for uniform thickness.
- In a large mixing bowl, toss the zucchini slices with 2 tablespoons extra virgin olive oil, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika (if using), 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until evenly coated.
- Finely grate 1/2 cup Parmesan cheese and sprinkle it evenly over the zucchini slices. Toss gently again to help the cheese stick to the oil-coated zucchini. Add a touch more olive oil if needed.
- Preheat your grill or grill pan over medium-high heat (about 400°F). Test by flicking a few drops of water; they should sizzle and evaporate quickly.
- Place the zucchini slices on the grill grates or pan in a single layer without overcrowding. Grill for 3-4 minutes per side until tender with golden grill marks and the Parmesan crisps up nicely. Use tongs to flip carefully.
- Remove from heat immediately to prevent burning. Transfer to a serving plate and sprinkle with chopped fresh basil or parsley if desired. Serve warm.
Notes
If the Parmesan cheese starts to burn, lower the heat slightly next time. Use uniform zucchini slices for even cooking. Let zucchini sit out for 10 minutes before grilling to avoid cold centers. Avoid overcrowding the grill to get good sear marks. For dairy-free, substitute Parmesan with nutritional yeast or vegan Parmesan. Leftovers can be stored in the refrigerator for up to 2 days and reheated under a broiler or in a skillet to regain crispness.
Nutrition
- Serving Size: 1/4 of the recipe (a
- Calories: 90
- Sugar: 2
- Sodium: 300
- Fat: 7
- Saturated Fat: 2
- Carbohydrates: 4
- Fiber: 1.5
- Protein: 5
Keywords: grilled zucchini, Parmesan, summer recipe, easy side dish, healthy grilling, vegetarian, low-carb, gluten-free