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Crispy Parmesan Grilled Zucchini Recipe Easy Herb-Infused Summer Side

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A simple and delicious grilled zucchini side dish featuring a crispy parmesan crust and fresh herbs, perfect for summer gatherings and quick meals.

Ingredients

Scale
  • 2 medium to large zucchinis, sliced lengthwise about 1/4 inch thick
  • 1/2 cup (50 g) freshly grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh herbs (basil and oregano, finely chopped)
  • 1 clove garlic, minced
  • 1/2 teaspoon coarse sea salt, or to taste
  • Freshly ground black pepper, to taste
  • Pinch of lemon zest (optional)

Instructions

  1. Wash and dry the zucchinis thoroughly. Slice them lengthwise into 1/4-inch (about 6 mm) thick strips, aiming for uniform thickness.
  2. In a large bowl, combine 3 tablespoons of extra virgin olive oil, minced garlic, finely chopped fresh basil and oregano (about 2 tablespoons total), salt (about 1/2 teaspoon or to taste), freshly ground black pepper, and a pinch of lemon zest if using. Stir well.
  3. Add the zucchini slices to the bowl and gently toss them in the herb oil mixture, making sure each piece is well coated. Let them marinate for about 5-10 minutes.
  4. Preheat the grill or grill pan to medium-high heat (around 400°F/200°C). The surface should be hot enough to sizzle when zucchini is placed down.
  5. While the grill heats, finely grate about 1/2 cup (50 g) of Parmesan cheese and set aside.
  6. Place the zucchini slices directly on the grill grates. Cook for 2-3 minutes per side until grill marks appear and zucchini softens slightly but is not mushy. Flip carefully using tongs or a spatula.
  7. After flipping to the second side, sprinkle a generous layer of grated Parmesan over the cooked surface. Press lightly with the spatula to help the cheese adhere.
  8. Close the grill lid or cover the grill pan and cook for another 1-2 minutes until the Parmesan crisps up and turns golden brown. Watch closely to avoid burning.
  9. Remove zucchini from the grill and transfer to a serving platter. Garnish with extra fresh herb leaves if desired, and drizzle with olive oil or a squeeze of lemon juice for brightness. Serve immediately.

Notes

Use freshly grated Parmesan for best crispy crust. Pat zucchini dry before seasoning to remove excess moisture. Avoid overcrowding the grill to prevent steaming. Press cheese gently to help it adhere and crisp. Medium-high heat is ideal to avoid burning the cheese. Let zucchini rest a minute after grilling to firm up the crust. For indoor cooking, use a grill pan or cast iron skillet and finish under the broiler to crisp the cheese.

Nutrition

Keywords: grilled zucchini, parmesan zucchini, summer side dish, herb-infused zucchini, crispy zucchini, easy grilled vegetables

Find it online: https://larameals.com/crispy-parmesan-grilled-zucchini-recipe-easy-herb-infused-summer-side/