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Blackstone Parmesan Zucchini

Blackstone parmesan zucchini features zucchini coins seared to deep golden caramelization on a flat top, then finished with a pressed parmesan crust on each coin. Tossed in garlic butter and Italian seasoning, this griddle zucchini parmesan side cooks fast and caramelizes without steaming.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and sear
  1. Preheat the griddle to medium-high, then add the olive oil and spread it evenly across the cooking surface.
  2. Toss the zucchini rounds with olive oil, Italian seasoning, garlic powder, salt, and black pepper until evenly coated.
  3. Place the zucchini in a single layer on the hot griddle without crowding, and cook undisturbed for 4 minutes until the bottoms are deeply golden with visible caramelization.
Flip, garlic-butter toss, and finish with parmesan
  1. Flip each zucchini round and cook for 3 minutes on the other side until hot and browned.
  2. Add the butter and minced garlic to one side of the griddle, then cook for 30 seconds until fragrant, and toss the zucchini in the garlic butter.
  3. Press a pinch of parmesan onto the top of each zucchini round, then let it melt for 1 minute until the surface turns into a lightly set parmesan crust.
  4. Transfer to a plate, garnish with chopped parsley, and serve with lemon wedges.

Notes

Pro tip: Keep the zucchini in a true single layer and avoid moving it during the first 4 minutes so you get deep golden caramelization. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a flat top or in a skillet over medium heat until hot. Freezing isn’t recommended for the best parmesan texture. If you want a dairy-light option, use a grated hard cheese alternative with a similar melt (the pressed-coins step still works).