Crispy Grilled Zucchini with Parmesan and Fresh Herbs

A warm summer evening spent on the patio, the grill sizzling in the background, pairs perfectly with the fresh aroma of herbs wafting through the air. This recipe for crispy grilled zucchini with parmesan and fresh herbs combines the vibrant flavors of seasonal vegetables with just the right crunch, making for a delightful side dish in about 30 minutes. It truly works because the grilling process enhances the natural sweetness of the zucchini, while the herbs and parmesan add layers of flavor.

This recipe is perfect for those looking to elevate their summer barbecues or family dinners. Serve it alongside grilled meats, or enjoy it as a light vegetarian dish. You can prepare the zucchini slices in advance and marinate them before grilling for added convenience.

Why You’ll Love This Recipe

• The grilling technique creates a perfectly crispy texture while keeping the insides tender.
• Fresh herbs and garlic add a fragrant and savory punch to every bite.
• Quick to prepare, making it ideal for busy weeknight dinners.
• Parmesan cheese melts beautifully, turning each slice into a deliciously cheesy treat.

What You’ll Need

Here’s what you’ll need to make this delicious dish:

For the Zucchini

• 2-3 medium zucchini, firm and fresh (about 1 pound / 450 grams)
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon lemon zest (optional)

For the Marinade

• 2 tablespoons extra virgin olive oil
• 2 cloves fresh garlic, minced
• 2 tablespoons fresh herbs, a mix of chopped rosemary, thyme, and basil

For Topping

• ¼ cup (25 grams) grated parmesan cheese, freshly grated preferred

Use fresh herbs for the best flavor.

Substitutions & Swaps

• Olive oil can be replaced with avocado oil.
• Grated parmesan can be swapped for pecorino cheese.
• Use any fresh herbs you have on hand.
• Zucchini can be substituted with yellow squash.

How to Make It

Here’s how to create this tasty dish in a few easy steps.

Prepare Zucchini

Rinse 2-3 medium zucchinis and trim the ends. Cut into ¼-inch (6 mm) thick slices lengthwise.

Mix Marinade

In a mixing bowl, combine 2 tablespoons of extra virgin olive oil, 2 minced garlic cloves, 2 tablespoons of chopped fresh herbs, sea salt, and freshly ground black pepper to taste. Stir well.

Coat Zucchini

Add the zucchini slices to the bowl and gently toss until each piece is well coated. Let sit for 5-10 minutes to absorb the flavors.

Grill Zucchini

Heat a cast-iron grill pan over medium-high heat for 3-5 minutes until hot but not smoking. Arrange zucchini slices in a single layer on the grill pan, leaving space between them. Cook for 3-4 minutes per side until grill marks form and zucchini is tender but not mushy. Flip gently using tongs.

Add Parmesan

Sprinkle grated parmesan evenly over the zucchini slices while still on the grill. Cover with a grill pan lid or foil for 1-2 minutes to allow cheese to melt and crisp up. Watch carefully to prevent burning.

Serve

Remove zucchini from the pan and arrange on a serving platter. Optionally, sprinkle with lemon zest and extra fresh herbs. Serve warm.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, zucchini doesn’t freeze well after grilling.
Reheat: Use a skillet over medium heat for about 3-5 minutes.

Tips for Best Results

• Always use fresh herbs for vibrant flavor and aroma.
• Don’t overcrowd the grill pan; cook in batches if necessary.
• Adjust the grilling time based on the thickness of your zucchini slices.
• For an added kick, include red pepper flakes in the marinade.

Serving Suggestions

• Pair with grilled chicken or fish for a complete meal.
• Serve at your next summer barbecue as a standout side dish.
• Add to salads for a unique, flavorful twist.