I promise my Italian Grilled Zucchini with Parmesan will be the thing everyone swears they didn’t want until it’s gone.

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I love grilled zucchini with Parmesan because it’s ugly in the best way and wildly delicious. I eat it hot, I eat it at room temp, and I’ll steal everyone’s plate.

The char, the salty chew of cheese, pure joy. It’s the kind of thing I bring to barbecues under the banner of Grilled Side Recipes and people actually fight over.

But it’s simple enough to crave on a weeknight. A shower of parsley makes it sing.

Messy, salty, greedy. I want more.

Give me seconds and I won’t share, no shame today. I’ll eat them until the plate’s clean.

Ingredients

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Zucchini: tender grilled slabs that stay juicy but get a nice smoky bite.
Olive oil: keeps it from sticking and makes the edges golden and silky.
Kosher salt: wakes up the zucchini, it’s simple but totally necessary.
Black pepper: a little kick and warmth, nothing fussy just depth.
Garlic: punchy and savory, basically the thing that smells like dinner.
Parmesan: salty, nutty finish that gives a bit of cheesy crunch.
Lemon juice: brightens everything, it’s the thing that makes you crave seconds.
Lemon zest: concentrated zing, small but mighty citrus pop.
Parsley: fresh green note, or basil if you want something sweeter.
Red pepper flakes: optional heat to wake your mouth a little.

Ingredient Quantities

4 medium zucchini, sliced lengthwise into 1/4 inch thick planks

2 to 3 tbsp olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 cloves garlic, minced (or 1/2 tsp garlic powder if you like)

1/3 cup freshly grated Parmesan cheese, packed

1 tbsp fresh lemon juice

1 tsp lemon zest

2 tbsp chopped fresh parsley (or basil, if that’s what you got)

Pinch of red pepper flakes, optional

How to Make this

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1. Preheat your grill to medium-high heat, about 400 to 450°F, and oil the grates or brush a little olive oil on them so the zucchini won’t stick.

2. Slice 4 medium zucchini lengthwise into 1/4 inch planks and lay them on a tray or large plate.

3. Drizzle 2 to 3 tbsp olive oil over the zucchini, then sprinkle 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Rub the oil and seasonings into both sides so each plank is coated.

4. Mix 2 cloves minced garlic (or 1/2 tsp garlic powder) with a tablespoon of olive oil or just sprinkle it on the zucchini if you prefer. Let them sit for 5 minutes so the garlic clings to the slices.

5. Place the zucchini on the hot grill in a single layer. Grill until you get nice char marks and the zucchini is tender, about 3 to 4 minutes per side. Dont move them around too much or you lose the char.

6. As soon as you flip the zucchini to the second side, sprinkle each plank with the 1/3 cup freshly grated Parmesan, packed. Close the lid or cover loosely so the Parmesan melts slightly, about 1 minute.

7. Transfer the zucchini to a serving platter. Drizzle 1 tbsp fresh lemon juice over the top and sprinkle 1 tsp lemon zest for a bright hit.

8. Scatter 2 tbsp chopped fresh parsley or basil over everything, add a pinch of red pepper flakes if you want heat, and adjust salt and pepper to taste.

9. Serve hot off the grill or at room temperature. It’s great as a side, on sandwiches, or chopped into salads.

10. Leftovers keep well in the fridge for 2 to 3 days and reheat gently or just eat cold.

Equipment Needed

1. Grill or grill pan set to medium-high heat
2. Tongs or a spatula for flipping the zucchini
3. Large cutting board
4. Sharp chef’s knife
5. Large tray or plate for arranging the zucchini
6. Small bowl and spoon for mixing oil, garlic and seasonings
7. Microplane or fine grater for the lemon zest and Parmesan
8. Measuring spoons and a tablespoon for oils and juice

FAQ

Q: Can I grill these on a gas grill or do I need charcoal? A: Either works. Gas is easiest and gives steady heat, charcoal adds smoky flavor but needs more attention. Just make sure grill is hot and clean so the zucchini won’t stick.

Q: How do I stop the zucchini from turning mushy? A: Slice them about a quarter inch thick and don't overcook. High direct heat for 2 to 3 minutes per side until grill marks appear is usually perfect. Too low heat or too long and they go soft.

Q: Can I make this ahead of time? A: Yep. Grill them, cool to room temp, then store in an airtight container in the fridge for up to 3 days. Add fresh lemon juice and parsley just before serving so it tastes bright.

Q: What if I don't have Parmesan or I'm dairy free? A: For a non dairy option try nutritional yeast for a cheesy note, or a sprinkle of toasted breadcrumbs for texture. It won't be exactly the same but still tasty.

Q: Any tips for less sticking without oiling the grill? A: Oil the zucchini, not the grill. Brush each plank lightly with olive oil and let it sit a minute before putting it on the grill. Also make sure the grates are hot and use a spatula to flip gently.

Q: Can I add other flavors like herbs or spice? A: Sure. Toss in basil or mint instead of parsley, add a pinch of red pepper flakes for heat, or mix minced oregano into the oil. Keep it simple so the zucchini still shines.

Grilled Zucchini With Parmesan Recipe Substitutions and Variations

Zucchini: swap with yellow summer squash or thinly sliced eggplant. Both grill well and give a similar texture, just watch eggplant so it doesn’t get soggy.
Olive oil: use avocado oil or a light vegetable oil like canola. They’ll stand up better to high heat and won’t burn as easy.
Parmesan cheese: try Pecorino Romano for a sharper bite, or grated Asiago if you want it milder. For a dairy free option, sprinkle nutritional yeast.
Lemon juice/zest: substitute with a splash of white wine vinegar plus a little extra olive oil, or use lime if you want a brighter, citrusy twist.

Pro Tips

1) Salt first for better texture. Sprinkle a little extra salt on the cut zucchini and let them sit 10 minutes, then pat dry. It pulls out some water so the slices char instead of steaming. Don’t overdo it though or they’ll taste too salty.

2) Keep the grill hot and dont move them. Hot grates and leaving the planks alone for those 3 to 4 minutes per side gives true grill marks and way more flavor. If you want softer zucchini, move one rack up or use indirect heat.

3) Add the cheese late. Put Parmesan on only after you flip, close the lid for a minute so it melts a bit. If you add it too early it burns and tastes bitter. For a gooier finish use shredded mozzarella mixed with the Parmesan.

4) Finish smart for max brightness. Toss the zucchini with lemon juice and fresh herbs right before serving, not while hot on the grill, or the lemon and herbs will lose freshness. If you want a kick, a tiny bit of red pepper flakes sprinkled at the end hits better than cooking them on.

Grilled Zucchini With Parmesan Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I promise my Italian Grilled Zucchini with Parmesan will be the thing everyone swears they didn't want until it's gone.

Servings

servings

Calories

149

kcal

Equipment: 1. Grill or grill pan set to medium-high heat
2. Tongs or a spatula for flipping the zucchini
3. Large cutting board
4. Sharp chef’s knife
5. Large tray or plate for arranging the zucchini
6. Small bowl and spoon for mixing oil, garlic and seasonings
7. Microplane or fine grater for the lemon zest and Parmesan
8. Measuring spoons and a tablespoon for oils and juice

Ingredients

4 medium zucchini, sliced lengthwise into 1/4 inch thick planks
2 to 3 tbsp olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 cloves garlic, minced (or 1/2 tsp garlic powder if you like)
1/3 cup freshly grated Parmesan cheese, packed
1 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp chopped fresh parsley (or basil, if that’s what you got)
Pinch of red pepper flakes, optional

Directions

Preheat your grill to medium-high heat, about 400 to 450°F, and oil the grates or brush a little olive oil on them so the zucchini won't stick.
Slice 4 medium zucchini lengthwise into 1/4 inch planks and lay them on a tray or large plate.
Drizzle 2 to 3 tbsp olive oil over the zucchini, then sprinkle 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Rub the oil and seasonings into both sides so each plank is coated.
Mix 2 cloves minced garlic (or 1/2 tsp garlic powder) with a tablespoon of olive oil or just sprinkle it on the zucchini if you prefer. Let them sit for 5 minutes so the garlic clings to the slices.
Place the zucchini on the hot grill in a single layer. Grill until you get nice char marks and the zucchini is tender, about 3 to 4 minutes per side. Dont move them around too much or you lose the char.
As soon as you flip the zucchini to the second side, sprinkle each plank with the 1/3 cup freshly grated Parmesan, packed. Close the lid or cover loosely so the Parmesan melts slightly, about 1 minute.
Transfer the zucchini to a serving platter. Drizzle 1 tbsp fresh lemon juice over the top and sprinkle 1 tsp lemon zest for a bright hit.
Scatter 2 tbsp chopped fresh parsley or basil over everything, add a pinch of red pepper flakes if you want heat, and adjust salt and pepper to taste.
Serve hot off the grill or at room temperature. It's great as a side, on sandwiches, or chopped into salads.
Leftovers keep well in the fridge for 2 to 3 days and reheat gently or just eat cold.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.