Parmesan Grilled Zucchini
Parmesan Grilled Zucchini is an easy summer side dish made on the grill! It goes great with grilled chicken, steaks, or burgers, and requires minimal prep time and ingredients. It's perfect for an easy summer dinner!
While my garden isn't bursting with zucchini quite yet, I know the time is coming so I am prepping myself with lots of zucchini recipes! I always love my Chocolate Zucchini Bundt Cake or Zucchini Muffins when my sweet tooth needs to be satisfied, but I've been trying to incorporate zucchini into our meals, too. This Grilled Parmesan Zucchini recipe is one of my favorite ways to cook zucchini when we are grilling because 1) it's super easy. 2) no oven is required. 3) cheese!! 4) It's still a healthy side dish!
This recipe is such a perfect side dish and goes well with so many grilled main dishes, like my Grilled Teriyaki Salmon, Blue Cheese Burgers, Italian Grilled Chicken, or Sous Vide Filets!
Ingredients in Parmesan Grilled Zucchini
Fresh Zucchini - small to medium zucchini work best but really any zucchini that you have will do! I like to cut them in halves if they are smaller zucchini, or zucchini spears if they are larger zucchinis.
Garlic Powder
Parmesan Cheese
Butter - olive oil would also work well.
Salt and Black Pepper
How to Make Grilled Parmesan Zucchini
This easy recipe is really quick and simply to make. Refer to the recipe card for exact instructions and ingredient quantities.
Prepare. To start, preheat the grill to medium-high heat.
Prep the Zucchini. Trim the ends off each zucchini and then halve each zucchini horizontally. Then cut each half in half. This will result in 8 zucchini slices. Cut them once more if you are using particularly large zucchinis.
Make the butter mixture. Melt the butter and then combine it with the salt and garlic powder in a small bowl. Brush the cut side of each zucchini slice with the garlic butter mixture. I like to place the zucchini on a large baking sheet or dish to transfer them outside to the grill.
Add the Parmesan. Sprinkle the zucchini with the Parmesan cheese. Carefully place each slice, cut side up, onto the grill grates. Shut the grill and cook for 8-10 minutes. The cheese melts and becomes slightly golden and the zucchini should be softened and cooked through.
Serve immediately topped with some chopped parsley. Enjoy with your next summer meal!
Tips and Variations for Cooking Grilled Parmesan Zucchini
- Keep an eye on it - especially during the last 3-4 minutes, as you don't want it to burn or become overcooked.
- Use decent sized zucchini - that are as uniformly sized as possible. You don't want a zucchini that has a super skinny neck or a really large end part. If you do happen to have very large zucchini, you might need to add a couple of minutes to the cooking time.
- Use tongs - I love using tongs for this recipe, as they make transferring the zucchini to/from the grill easy.
- Use a grill pan if you'd like. I cook my zucchini parmesan directly on the grill, but you can use a grill pan if you'd prefer!
- Add different herbs or seasonings. I have added Italian seasoning and bagel seasoning (not together!) to the butter mixture, and they were both delicious!
- Storage. Store leftovers in an airtight container in the fridge for 1-2 days. Zucchini can get mushy so I like to reheat it under the broiler.
Like this recipe? Check these out, too!
Grilled Zucchini and Corn Orzo Salad
Jalapeno Popper Stuffed Zucchini Boats
Grilled Parmesan Zucchini
Ingredients
- 2 large zucchinis (or 3 medium)
- 2 tablespoon butter melted
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ⅓ cup shredded or grated Parmesan cheese
- fresh parsley, chopped for topping
Instructions
- Preheat the grill to medium-high heat.
- Prep the zucchini by cutting off each end and then cutting each zucchini in half horizontally. Then cut each half in half for 8 slices (if using two large zucchinis).
- In a small bowl, whisk together the butter, salt, pepper, and garlic powder.
- Brush the cut end of the zucchini with the garlic butter and then sprinkle with Parmesan cheese.
- Add the zucchini to the grill, cut side up, and shut the grill. Cook for 8-10 minutes, until the cheese is melted and the zucchini is cooked through.
- Serve topped with some chopped parsley.
- Enjoy!
Notes
- Keep an eye on it - especially during the last 3-4 minutes, as you don't want it to burn or become overcooked.
- Use decent sized zucchini - that are as uniformly sized as possible. You don't want a zucchini that has a super skinny neck or a really large end part. If you do happen to have very large zucchini, you might need to add a couple of minutes to the cooking time.
- Use tongs - I love using tongs for this recipe, as they make transferring the zucchini to/from the grill easy.
- Use a grill pan if you'd like. I cook my zucchini parmesan directly on the grill, but you can use a grill pan if you'd prefer!