Grilled Zucchini Parmesan is a fantastic way to use up garden zucchini! Tender spears with Italian seasoning and cheese is 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 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.
Grilled Zucchini Parmesan
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 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.
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.
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.
Grilled Zucchini Parmesan FAQ
Can I make zucchini on the grill in foil?
Yes, if you want to make this Italian zucchini recipe in foil packets rather than directly on the grates, you can. Simply make a boat out of the foil and add the spears and the marinade.
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?
If you don’t have an outside grill, you can easily make it 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.
This healthy zucchini recipe 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 recipe.
With love, from our simple kitchen to yours.
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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 June 2022.
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