Crispy Grilled Zucchini Parmesan (Print Version)
Charred zucchini rounds topped with melted Parmesan and a bright mix of basil, parsley, and chives.
# What You 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 your grill to medium-high heat, approximately 400°F.
02 - In a large bowl, toss the zucchini slices with olive oil, sea salt, black pepper, and garlic powder until evenly coated.
03 - Arrange the zucchini slices in a single layer on the hot grill. Cook for 4 to 5 minutes per side until distinct grill marks form and the zucchini is tender but still firm.
04 - Remove the zucchini from the grill using tongs and immediately transfer to a serving platter.
05 - While the zucchini is still hot, sprinkle evenly with grated Parmesan cheese so it begins to soften and melt slightly from the residual heat.
06 - Top generously with chopped fresh basil, parsley, and chives.
07 - Serve immediately while warm, or allow to cool to room temperature.
# Expert Tips:
01 -
- It converts even the most zucchini skeptical eaters at your table with that impossible to resist crispy char.
- Everything comes together in under twenty five minutes with ingredients you probably already have.
- The Parmesan melts just enough to create tiny golden patches without turning into a heavy cheese situation.
02 -
- Soggy zucchini happens when you salt too early or slice too thin, so keep to that quarter inch thickness and season right before grilling.
- The cheese will not fully melt and that is the point, it should soften and cling in golden patches rather than forming a sauce.
03 -
- Pat the zucchini slices dry with a clean towel before oiling them, because excess moisture is the enemy of a good char.
- Rotate each slice forty five degrees halfway through grilling on each side to get those restaurant quality crosshatch marks.