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Grilled Zucchini with Parmesan

Grilled zucchini with parmesan features char-grilled planks with melted, freshly grated parmesan pressed into the hot flesh. Finish with lemon juice, basil, and optional red pepper flakes for an easy summer side.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 zucchini, medium Halved lengthwise or sliced into 1/3-inch planks.
olive oil
  • 3 tbsp olive oil
garlic
  • 3 garlic cloves Minced.
parmesan cheese
  • 0.5 cup parmesan cheese Freshly grated.
fresh basil
  • 2 tbsp fresh basil Torn.
lemon juice
  • 1 tbsp fresh lemon juice
seasoning
  • salt To taste.
  • black pepper To taste.
  • red pepper flakes For serving, optional.
  • lemon wedges For serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep and season
  1. Brush the zucchini with the olive oil mixed with minced garlic, then season with salt and black pepper to taste. Make sure each plank is lightly coated so it chars evenly.
Grill
  1. Preheat the grill to medium-high and oil the grates. Wait until hot before cooking so the zucchini picks up distinct grill marks.
  2. Grill zucchini for 3–4 minutes per side until nicely charred and tender. Flip once, and use a steady motion to keep the planks from sticking.
Finish and serve
  1. Transfer the zucchini immediately to a serving plate while still hot. The heat helps everything cling and melt properly.
  2. Grate parmesan generously over the hot zucchini so the heat melts it slightly into the flesh. Aim for full coverage, especially in the charred grooves.
  3. Drizzle with fresh lemon juice and scatter torn fresh basil and red pepper flakes. This adds brightness and a mild heat finish.
  4. Serve with lemon wedges. Offer them on the side for extra squeeze at the table.

Notes

Pro tip: Grill in a single layer and don’t move the zucchini for the first 3 minutes per side—this helps develop strong char marks. Store leftovers in the refrigerator up to 3 days; rewarm briefly on a hot grill or in a skillet for best texture. Freezing isn’t recommended because zucchini softens after thawing. For a lower-fat option, use reduced-fat parmesan and a light olive oil coating.