This Grilled Zucchini Parmesan Recipe is a fantastic way to use up garden zucchini! Tender spears with Italian seasoning and cheese are SO delicious, and healthy too. It’s a scrumptious summer side dish!
If you’re wondering what to do with extra zucchini at the end of the growing season, this zucchini parmesan recipe is one of the easiest and most delicious ways to prepare it!
Another great use for extra zucchini is our absolutely tasty Air Fryer Zucchini Fries!!
Or, this 10-Minute Zucchini Noodles with Sausage is an easy favorite dinner, with oodles and oodles of zoodles.
Zucchini Parmesan Recipe
Grilling is an absolute must in the summer. And, while there are many different ways to grill meat, I wanted to share one of our favorite ways to grill up healthy vegetables.
I love making this grilled zucchini recipe in the summer because it is ready, start to finish, in about 20 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.
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 grilled zucchini recipe uses a marinade, so there is no need to add extra salt to your squash.
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 to larger zucchini on the grill.
I look for medium-sized zucchini that are about 7″ long. But, if your Italian squash are larger or smaller, they will still work for this grilled zucchini recipe.
What other vegetables are good for grilling?
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.
Zucchini Parmesan FAQ
Yes, if you want to make grilled zucchini in foil packets rather than directly on the grates, you can. Simply make a boat out of the foil, then add the spears and the marinade.
Then, very carefully seal the foil and allow zucchini parmesan 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.
All you need to do is to remove the grilled 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.
If you don’t have an outside grill, you can easily make this zucchini parmesan recipe on a stovetop grill pan — as long as the grill you use has ridges on it.
Something similar to a George Foreman indoor grill should work perfectly.
Zucchini on the grill makes a wonderful vegetable side dish that you can serve with any type of protein!
Here are a few suggestions that you might want to try when you make this zucchini parmesan recipe:
With love, from our simple kitchen to yours.
Other Easy Grilling Recipes
Grilled Zucchini Parmesan
- 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 garnish
- Shredded parmesan cheese, optional garnish
- Crushed red pepper flakes, optional garnish
- 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2020, updated and republished April 2023
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