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Blackstone Parmesan Zucchini

Blackstone parmesan zucchini with deep golden caramelization on the flat top, finished with a parmesan crust pressed onto each zucchini coin. Quick griddle cooking brings out savory garlic-butter flavor while the parmesan melts and turns lightly crisp at the edges.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 294
Ingredients Equipment Method Notes

Ingredients
  

Blackstone Parmesan Zucchini
  • 4 zucchini Sliced into 1/3-inch rounds.
  • 3 tbsp olive oil Or avocado oil.
  • 3 tbsp butter
  • 5 garlic Minced.
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.25 tsp salt To taste.
  • 0.125 tsp black pepper To taste.
  • 0.75 cup parmesan cheese Grated.
  • 2 tbsp fresh parsley Chopped.
  • 1 lemon wedges For serving.

Equipment

  • 1 cast iron skillet

Method
 

Preheat and oil the griddle
  1. Preheat the Blackstone griddle to medium-high, then add the olive oil and spread it evenly across the surface.
  2. Heat the griddle until the oil looks fluid and shimmery, indicating it’s ready for searing.
Season and sear zucchini coins
  1. Toss the zucchini rounds with olive oil, Italian seasoning, garlic powder, salt, and black pepper until evenly coated.
  2. Place the zucchini in a single layer without crowding and cook undisturbed for 4 minutes until the bottom is deeply golden.
  3. Flip each round and cook for 3 minutes on the other side until evenly seared and tender-crisp.
Make garlic butter and finish with parmesan
  1. Add the butter and minced garlic to one side of the griddle, cook for 30 seconds until fragrant, then toss the zucchini in the garlic butter.
  2. Press a pinch of parmesan onto the top of each zucchini round and let it melt for 1 minute.
  3. Transfer to a plate, garnish with chopped parsley, and serve with lemon wedges.

Notes

For best caramelization, keep the zucchini in one layer and avoid moving it during the first 4 minutes. Refrigerate leftovers in an airtight container up to 3 days; reheat on a hot griddle or skillet to re-melt the parmesan. Freezing isn’t recommended because zucchini releases water as it thaws. Dietary swap: use olive oil and skip the butter for a dairy-light version (add more parmesan if using dairy still).