Crispy Grilled Zucchini with Parmesan (Printable version)
Grilled zucchini slices crisped with a golden Parmesan crust and tossed with fresh herbs for a Mediterranean side.
# What you need:
→ Vegetables
01 - 3 medium zucchini, sliced 1/4 inch thick lengthwise
→ Cheese and Coating
02 - 1/2 cup freshly grated Parmesan cheese
03 - 2 tablespoons panko breadcrumbs (optional for extra crispiness)
04 - 2 tablespoons olive oil
→ Herbs and Seasoning
05 - 2 tablespoons fresh parsley, chopped
06 - 1 tablespoon fresh basil, chopped
07 - 1 garlic clove, minced
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon red pepper flakes (optional, for heat)
# How To:
01 - Preheat the grill to medium-high heat (400°F).
02 - Brush both sides of the zucchini slices lightly with olive oil.
03 - In a small bowl, combine the Parmesan cheese, panko breadcrumbs, minced garlic, sea salt, black pepper, and red pepper flakes.
04 - Place zucchini slices directly on the grill grates or in a grill basket. Cook for 3 to 4 minutes per side until tender with visible grill marks.
05 - Sprinkle the Parmesan mixture evenly over the zucchini slices during the last minute of grilling. Close the lid if using a gas grill to allow the cheese to melt and crisp slightly.
06 - Remove zucchini from the grill and immediately sprinkle with freshly chopped parsley and basil. Serve hot as a side dish or appetizer.
# Expert Advice:
01 -
- The Parmesan forms a crust that crunches in a way that makes people ask what your secret is.
- It turns the most abundant summer vegetable into something everyone actually fights over.
02 -
- If your zucchini is very watery, lay the slices on paper towels and salt them lightly for ten minutes before grilling to prevent sogginess.
- Closing the grill lid when the cheese goes on makes the difference between sprinkled cheese and an actual crust.
03 -
- Uniform slice thickness is the single most important detail for even cooking so use a ruler the first time if you need to.
- Let the grill grates get ripping hot before adding the zucchini because a cold grate means steamed vegetables instead of grilled ones.