Crispy Grilled Zucchini With Parmesan (Printable)
Charred zucchini rounds topped with melted Parmesan and fresh basil, parsley, and chives for a crunchy summer side.
# 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
# How-To Steps:
01 - Preheat grill or grill pan to medium-high heat, approximately 400°F.
02 - In a large bowl, combine zucchini slices with olive oil, sea salt, black pepper, and garlic powder. Toss thoroughly to ensure even coating.
03 - Place zucchini slices in a single layer on the hot grill. Cook for 4 to 5 minutes per side until distinct grill marks develop and the zucchini is tender yet retains structure.
04 - Immediately transfer grilled zucchini to a serving platter. While warm, sprinkle evenly with grated Parmesan cheese so it begins to soften.
05 - Scatter chopped basil, parsley, and chives generously over the top.
06 - Serve directly while warm or let cool to room temperature before serving.
# Expert Tips:
01 -
- No one expects zucchini to taste this crispy and full of flavor—it&aposs a sneaky show-stealer.
- It&aposs easy enough for busy summer nights but special enough to feel celebratory.
02 -
- Once, I crowded the grill and the zucchini steamed instead of crisping—always give them space.
- Adding Parmesan while the rounds are still hot makes sure you get that magical melt instead of dry cheese on top.
03 -
- Let the zucchini rest for one minute before piling on cheese and herbs—the residual heat does wonders.
- Cutting the rounds evenly is more important than you&aposd think for texture and presentation.