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This Parmesan grilled zucchini is an easy side dish to serve with almost everything coming off the grill this summer. It’s simple enough for weeknight dinners but pretty enough to serve at cookouts and backyard gatherings.
The zucchini is lightly seasoned, grilled until tender with beautiful char marks, then finished with fresh lemon juice, grated Parmesan cheese, and fresh parsley. If you enjoy lemon flavors, this side dish also fits perfectly into my Lemon Lover’s Summer Dinner Plan for a complete warm weather meal. The result is fresh, bright, and flavorful without overpowering your main dish.
Serve it alongside grilled chicken, steak, burgers, chicken, or pork chops.
Why You’ll Love This Recipe
Ingredients at a Glance
- Zucchini. Choose medium zucchini for the best texture. They have tender flesh, smaller seeds, and are less watery than large zucchini.
- Olive Oil. A light coating of olive oil helps the seasonings adhere to the zucchini and encourages beautiful grill marks while preventing the slices from sticking to the grill.
- Parmesan Cheese. Freshly grated Parmesan melts slightly over the warm zucchini and provides the best flavor and texture. Pre-grated Parmesan will work in a pinch, but freshly grated cheese gives the best results.
- Fresh Lemon Juice. Fresh lemon juice brightens the grilled zucchini and balances the richness of the Parmesan. Bottled lemon juice can be substituted if needed, but fresh juice provides the best flavor.
- Fresh Parsley. Fresh parsley adds a pop of color and a clean, herby flavor that complements the smoky grilled zucchini. Flat-leaf parsley is my preference, but curly parsley works well too.
How to Make It (Photo Tutorial)
Tips for Success
- Cut the zucchini into even planks. Slices that are about ¼- to ½-inch thick cook at the same rate and are sturdy enough to flip without falling apart.
- Preheat and oil the grill. A hot, lightly oiled grill helps prevent sticking and creates the deep grill marks that give this recipe its signature look and flavor.
- Don’t overcook the zucchini. Grill just until the zucchini is tender enough to pierce easily with a fork but still has a slight bite. Overcooking can make it soft and watery.
- Finish while it’s hot. Add the lemon juice, Parmesan cheese, and parsley immediately after removing the zucchini from the grill so the cheese softens slightly and the flavors meld together.
Suggested Variations
- Swap the Parmesan. Replace the Parmesan cheese with crumbled feta for a tangy, Mediterranean-inspired twist.
- Use fresh herbs. Substitute chopped fresh basil for the parsley, or use a combination of both for an extra layer of fresh flavor.
- Add a balsamic finish. Drizzle the grilled zucchini with balsamic glaze just before serving for a touch of sweetness that pairs beautifully with the smoky grill marks.
- Make it spicy. Sprinkle the finished zucchini with a pinch of crushed red pepper flakes for a little heat.
- Try a different cheese. Shaved Pecorino Romano or finely grated Asiago are delicious alternatives to Parmesan and add their own unique flavor.
- Add toasted nuts. Sprinkle toasted pine nuts or chopped walnuts over the zucchini for extra texture and a subtle nutty flavor.
Make Ahead Tips
You can slice the zucchini up to 8 hours in advance and store the planks in an airtight container or zip-top bag in the refrigerator. Wait to season the zucchini until just before grilling to help prevent it from releasing excess moisture.
If you’re entertaining, you can also grate the Parmesan, chop the parsley, and juice the lemon ahead of time so everything is ready to finish the zucchini as soon as it comes off the grill.
Ways to Serve Parmesan Grilled Zucchini
This versatile side dish pairs well with a variety of grilled and summer-inspired meals. Serve it with one of these favorites:
- Grilled lemon for a fresh, restaurant-inspired summer dinner.
- Grilled steak topped with herb butter for a classic steakhouse-style meal.
- Burgers or cheeseburgers to add a fresh vegetable side to your cookout.
- Grilled or baked pork chops for an easy weeknight dinner.
- Grilled salmon or shrimp for a lighter meal.
- Caesar pasta salad, lemon couscous, or white bean salad for a complete summer spread.
- Corn on the cob, baked potatoes, or red potato salad for backyard barbecues and family cookouts.
Storage and Reheating
Store leftover grilled zucchini in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the zucchini gently in a skillet over medium heat, on a grill or grill pan for a minute or two per side, or in the microwave in 30-second intervals until heated through. Keep in mind that reheated zucchini will be softer than when it’s freshly grilled.
More Fresh Side Dish Recipes
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Parmesan Grilled Zucchini Recipe
Equipment
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For Finishing
- 1 tablespoon fresh lemon juice
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat the grill to medium-high heat (400 F to 425 F (200 C to 220 C)). Clean the grill grates, then lightly oil them using a paper towel dipped in vegetable oil and held with tongs.
- Trim the ends from the 4 medium zucchini. Slice each zucchini lengthwise into ¼- to ½-inch thick planks. (Note 1, Note 2)
- Arrange the zucchini on a baking sheet. Brush or drizzle the zucchini with the 2 tablespoons olive oil, turning to coat both sides evenly. Sprinkle both sides with the salt and pepper½ teaspoon black pepper.
- Place the zucchini directly on the grill. Close the grill lid and cook for 3 to 4 minutes. Flip and cook for another 3 to 4 minutes, or until the zucchini is tender with distinct grill marks. The zucchini should be tender enough to pierce easily with a fork but still hold its shape. Avoid overcooking. (Note 3)
- Transfer the grilled zucchini to a serving platter. While the zucchini is still hot, drizzle with the 1 tablespoon fresh lemon juice and sprinkle with the ¼ cup grated Parmesan cheese and 1 tablespoon fresh parsley.Serve immediately.
Notes
- Choose medium zucchini for the best texture and fewer large seeds.
- Slice the zucchini into ¼- to ½-inch thick planks so they hold together on the grill.
- Cook just until tender. The zucchini should still have a slight bite. Overcooked zucchini releases moisture quickly and can become soft and watery.
- Try topping with crumbled feta, fresh basil, or a drizzle of balsamic glaze.
- If you don’t have an outdoor grill, cook the zucchini on a grill pan over medium-high heat.
