Crispy Grilled Zucchini Parmesan Herbs (Print)
Charred zucchini topped with melting Parmesan and fresh herbs. Ready in 22 minutes.
# 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 Make It:
01 - Preheat your grill to medium-high heat, approximately 400°F.
02 - In a large bowl, toss zucchini slices with olive oil, sea salt, black pepper, and garlic powder until evenly coated.
03 - Arrange zucchini in a single layer on the hot grill. Cook for 4-5 minutes per side until distinct grill marks appear and zucchini is tender-crisp.
04 - Remove grilled zucchini and transfer immediately to a serving platter.
05 - While zucchini is still hot, sprinkle grated Parmesan cheese evenly over the top, allowing it to melt slightly from the residual heat.
06 - Top with chopped fresh basil, parsley, and chives.
07 - Serve immediately while warm, or allow to reach room temperature before serving.
# Expert Advice:
01 -
- The contrast between smoky charred edges and creamy zucchini centers is absolutely addictive
- Ready in under 25 minutes but tastes like something from a restaurant patio
02 -
- Crowding the grill leads to steaming instead of grilling so work in batches if your grill space is limited
- The zucchini will continue cooking slightly after removing from heat so pull them when theyre just tender
03 -
- Let the zucchini sit for about 5 minutes after slicing before seasoning to draw out excess moisture
- A fish spatula is the ideal tool for flipping delicate vegetables without breaking them apart