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Grilled Zucchini with Parmesan

Grilled zucchini with parmesan features char-grilled planks that get pressed with freshly grated cheese so it melts into the grill grooves. Finished with lemon juice, torn basil, and optional red pepper flakes for a bright, savory Italian-American 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: 230
Ingredients Method Notes

Ingredients
  

Grilled zucchini with parmesan
  • 4 zucchini Medium zucchini, halved lengthwise or sliced into 1/3-inch planks
  • 3 tbsp olive oil For brushing and coating the zucchini
  • 3 garlic Cloves, minced
  • 0.25 tsp salt To taste
  • 0.25 tsp black pepper To taste
  • 0.5 cup parmesan cheese Freshly grated
  • 2 tbsp fresh basil Torn
  • 1 tbsp lemon juice Fresh
  • 0.25 tsp red pepper flakes Optional, for serving
  • 1 lemon wedges For serving

Method
 

Season and grill
  1. Brush the zucchini with the olive oil mixed with minced garlic and season with salt and black pepper, coating the cut surfaces thoroughly.
  2. Preheat the grill to medium-high and lightly oil the grates so the zucchini releases easily.
  3. Grill the zucchini for 3–4 minutes per side until nicely charred and tender, with visible grill marks and softened edges.
  4. Transfer the hot zucchini immediately to a serving plate to stop overcooking.
  5. Grate the parmesan generously over the hot zucchini while it’s still steaming, so the heat melts it slightly into the flesh and grooves.
Finish and serve
  1. Drizzle with lemon juice, then scatter torn fresh basil and red pepper flakes over the top for freshness and heat.
  2. Serve right away with lemon wedges on the side for extra brightness to taste.

Notes

Pro tip: slice zucchini into even 1/3-inch planks so they char at the same rate and stay tender. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a hot grill pan or skillet until warmed through, then add a fresh pinch of parmesan if desired. Freezing isn’t recommended because zucchini texture softens after thawing. For a lighter option, use reduced-fat parmesan—still meltable, but with less saturated fat.