Parmesan Grilled Zucchini Recipe

Overhead view of grilled zucchini arranged on a white serving platter and topped with grated Parmesan cheese and chopped fresh parsley. Lemon wedges are tucked alongside the zucchini, with crisp grill marks visible on every slice.

This Parmesan grilled zucchini is an easy summer side dish that's lightly seasoned, grilled until tender with beautiful grill marks, then finished with fresh lemon juice, Parmesan cheese, and parsley.

Prep Time10

Cook Time8

Total Time18

Servings: servings

Calories: 82kcal

Author: Sandra

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.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition