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Grilled Zucchini with Parmesan

Grilled zucchini with parmesan is a quick Italian-American side dish with charred grill marks and warm, melting cheese pressed into hot zucchini flesh. Made with olive oil, garlic, fresh basil, and a lemon finish for a bright, savory bite.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 medium zucchini Halved lengthwise or sliced into 1/3-inch planks.
oil and aromatics
  • 3 tbsp olive oil For brushing and coating the zucchini.
  • 3 garlic Minced.
  • 1 tbsp fresh lemon juice For drizzling after grilling.
  • 0.5 cup parmesan cheese Freshly grated.
seasoning and toppings
  • salt To taste.
  • black pepper To taste.
  • 2 tbsp fresh basil Torn.
  • red pepper flakes For serving.
  • lemon wedges For serving.

Equipment

  • 1 cast iron skillet

Method
 

Prep and oil
  1. Brush the zucchini with olive oil mixed with minced garlic and season with salt and black pepper.
  2. Arrange the zucchini planks so they’re ready for the grill, keeping them in a single layer for even browning.
Grill
  1. Preheat the grill to medium-high and oil the grates so the zucchini won’t stick.
  2. Grill the zucchini for 3–4 minutes per side until nicely charred and tender, with visible grill marks forming.
Finish and serve
  1. Transfer the zucchini immediately to a serving plate while it’s still hot.
  2. Grate parmesan generously over the hot zucchini so the heat melts it slightly into the flesh.
  3. Drizzle with fresh lemon juice and scatter torn fresh basil and red pepper flakes.
  4. Serve with lemon wedges.

Notes

Pro tip: Make sure the grill is medium-high and the grates are well oiled, then transfer to the plate right after cooking so the parmesan melts into the grooves. Refrigerate leftovers in a sealed container for up to 3 days; reheat briefly on a hot grill or in a skillet for best texture. Freezing isn’t recommended due to wateriness. For a dairy-light swap, use a reduced-fat hard cheese with a similar melt and flavor profile.