Grilled zucchini Parmesan is a fantastic way to use up garden zucchini. Tender spears with Italian seasoning and cheese SO delicious and healthy too! Make this Italian zucchini recipe to serve with your favorite grilled meats.
If you're wondering what to do with extra zucchini, this Italian zucchini recipe is one of the easiest and most delicious ways to prepare it!
Or, this 10-Minute Italian Zucchini Noodle Skillet with Sausage is an easy favorite dinner, with oodles and oodles of zoodles.
Our grilled summer vegetable pasta salad is another of my favorite ways to use up extra garden vegetables.
Grilled Zucchini Parmesan
I love making this grilled zucchini recipe in the summer because it is ready, start to finish, in about twenty minutes.
Plus, it's gluten-free and low carb, so it's something that everyone on my guest list can enjoy without a problem.
As it gets warmer, I love being able to move my cooking outside onto the grill.
Have you tried our recipe for grilled Hawaiian ham kabobs? Or, how about spicy grilled corn? There are so many easy grilling recipes to try!!
Grilled Zucchini FAQ
Should you salt zucchini before cooking?Adding salt to your zucchini helps draw out some of the water content, and it adds flavor as well.
But this Italian zucchini recipe uses a marinade, so there is no need to add extra salt to your zucchini.
Do you have to peel zucchini before grilling?
If you purchased your zucchini from the grocery store and the skin has been waxed, yes. You will need to peel the skin to remove the wax. However, if the zucchini hasn't been waxed, there is no need to peel it.
If you have a very large zucchini, you can peel it if you think that the skin is more bitter. But, try it first to be sure, because the skin is loaded with flavor, fiber and nutrients.
What size zucchini should I use for grilling?
Smaller zucchini have a sweeter flavor, so ideally, you don't want the zucchini to be too large. I look for medium-sized zucchini that are about 7" long. But, if your zucchini is larger or smaller, they will still work.
NOTE: If you'll be making grilled zucchini parmesan with extra large zucchini, you will want to remove the seeds before you make this recipe.
What other vegetables can I use this method with?
If you are all out of zucchini, you can use this same method to make grilled yellow summer squash, eggplant, bell pepper and onion wedges, or even grilled asparagus spears.
If the vegetables are especially small, you may want to grill them on foil instead to avoid them falling through the cracks.
What will I need to make grilled zucchini parmesan?
Can I make zucchini on the grill in foil?
Then, very carefully seal the foil and allow it to cook for the total time. You can open the foil and turn the zucchini over partway through if you like. But, it isn't necessary to do that to cook it completely.
This is an easy time-saving hack when it comes time to clean the grill after cooking.
All you need to do is to remove the zucchini from the foil and there is no extra clean up involved. That means more time to relax and spend with friends rather than inside doing dishes.
Can I make this recipe inside?
Something similar to a George Foreman indoor grill should work perfectly.
Serving Suggestions for Grilled Zucchini Parmesan
This recipe is a wonderful side dish that you can serve with any type of meat you make on the grill. Here are a few suggestions that you might want to try when you make this recipe.
Enjoy!
With love from our simple kitchen to yours.
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Yield: 10
Grilled Zucchini Parmesan
Grilled zucchini Parmesan is a fantastic way to use up garden zucchini. Tender spears, full of Italian flavor; delicious and healthy too!
Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 Minutes
Ingredients
- 4 small zucchini (about 1 pound)
- 2 tablespoons olive oil
- 1 lemon, freshly squeezed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 2 cloves fresh garlic, finely minced
- 1 1/2 teaspoons Italian seasoning
- 1 tablespoon chopped fresh Italian flat leaf parsley, optional
- Shredded parmesan cheese, optional garnish
- Crushed red pepper flakes, optional garnish
Instructions
- In a rectangular pan, whisk together the olive oil, lemon juice, salt, pepper, garlic, and Italian seasoning until well combined.
- Wash and dry zucchini. Cut zucchini into spears.
- Place zucchini spears in the rectangular pan and toss with the olive oil mixture until coated.
- Heat your grill to medium-high.
- Brush the grates of your grill with olive oil. You can also use a wadded up paper towel with oil on it, grip it with a grill tongs and rub it over the grates.
- Place the zucchini on the grill, using tongs, and cook for 3-4 minutes per side or until tender.
Remove from the grill and place on serving plate. - Garnish with additional salt and pepper or Parmesan cheese and crushed red pepper flakes if desired.
Recipe developed by The Slow Roasted Italian
Copyright ©2020 The Slow Roasted Italian – All rights reserved.
Copyright ©2020 The Slow Roasted Italian – All rights reserved.
Originally published July 2020
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