Crispy Grilled Zucchini With Herbs (Printable)
Charred zucchini slices topped with melting Parmesan and bright fresh herbs for a crunchy summer side.
# What You'll Need:
→ Vegetables
01 - 3 medium zucchinis, sliced into 1/4-inch thick rounds
→ Seasonings & Oil
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder
→ Cheese
06 - 1/2 cup grated Parmesan cheese
→ Fresh Herbs
07 - 2 tablespoons chopped fresh basil
08 - 2 tablespoons chopped fresh parsley
09 - 1 tablespoon chopped fresh chives
# Directions:
01 - Preheat grill or grill pan to medium-high heat, reaching approximately 400°F.
02 - Combine zucchini slices with olive oil, sea salt, black pepper, and garlic powder in a large bowl, ensuring even coating.
03 - Arrange zucchini rounds in a single layer on the hot grill. Cook for 4 to 5 minutes per side, until charred with grill marks and just tender.
04 - Transfer grilled zucchini immediately to a serving platter.
05 - While zucchini is still hot, sprinkle evenly with grated Parmesan so it softens and melts lightly.
06 - Scatter chopped basil, parsley, and chives over the top.
07 - Serve the zucchini warm or at room temperature for optimal flavor and texture.
# Expert Tips:
01 -
- This is the secret summer side that actually gets eaten before anything else at the table.
- It’s so easy that you barely need to measure, and the flavor payoff is pure Mediterranean sunshine.
02 -
- If you slice the zucchini too thick or too thin, you’ll end up with raw centers or sad soggy rounds—that 1/4-inch really matters.
- Sprinkling the cheese on while they’re piping hot is non-negotiable; I learned the hard way it won’t melt properly otherwise.
03 -
- Use the biggest zucchini you can find; smaller ones can go mushy quickly.
- Parmesan that you grate yourself always gives a creamier melt and deeper flavor than pre-grated.