Grilled Zucchini with Parmesan: The 10-Minute Side You’ll Crave

Skip the sad, soggy veggie side. This is zucchini with swagger—charred edges, buttery centers, and a salty Parmesan crown that makes it taste way fancier than it is.

You’ll spend more time preheating the grill than actually cooking, which is code for: weeknight hero.

It’s budget-friendly, low-carb, and secretly addictive. Serve it once and watch it vanish before the main course even lands.

The Magic in This Recipe

Zucchini is a blank canvas, which is great—until it’s bland and watery. This recipe solves both.

A quick salt to draw out moisture, a hot grill to sear fast, and a shower of freshly grated Parmesan to melt into a savory, nutty crust.

Add lemon and herbs for a fresh finish, and suddenly you’ve got a restaurant-level side with backyard effort. It’s simple, but it hits every note: smoky, salty, bright, and tender.

Grilled Zucchini with Parmesan: The 10-Minute Side You’ll Crave

Recipe by Wendy CarterCourse: Dinner, Vegetarian

Servings

4

servings

Prep time

10

minutes

Cooking time

8

minutes

Calories

140

kcal

Ingredients

• 4 medium zucchini (about 1.5–2 lbs total)

• 2 tbsp olive oil

• 1/2 tsp kosher salt (plus more to taste)

• 1/4 tsp freshly ground black pepper

• 1/2 tsp garlic powder or 1 small clove, finely grated

• 1 tsp Italian seasoning or dried oregano

• 1/4–1/3 cup freshly grated Parmesan (microplane or fine grater)

• 1 tbsp lemon juice (plus zest, optional)

• 2 tbsp chopped fresh herbs (parsley, basil, or chives)

• Red pepper flakes, a pinch (optional)

Step-by-Step Instructions

• Prep the zucchini: Trim ends. Cut lengthwise into 1/2–inch planks or into thick coins if using a grill basket. Planks char better; coins are more snackable.
• Optional salting (recommended): Sprinkle zucchini with a light dusting of salt and set on paper towels for 10 minutes. Pat dry. This prevents the dreaded sog.
• Heat the grill: Preheat to medium-high (425–450ºF). Clean grates and oil them lightly to minimize sticking. No grill? A cast-iron grill pan works.
• Season: Toss zucchini with olive oil, salt, pepper, garlic powder, and Italian seasoning. Coat evenly but don’t drown it—oil should glisten, not drip.
• Grill time: Lay zucchini perpendicular to grates. Cook 2–3 minutes per side until grill marks appear and centers are just tender. Don’t overdo it—mushy is the enemy.
• Parmesan finish: Transfer hot zucchini to a platter. Immediately shower with Parmesan so it lightly melts. Add lemon juice (and zest if using), herbs, and a pinch of red pepper flakes.
• Taste and tweak: Add a final pinch of salt or a drizzle of olive oil if needed. Serve hot. Prepare for disappearing acts.

Best Ways to Store

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Keep the lemon and extra herbs for serving time to refresh flavor.
• Reheat: Best in a hot skillet or air fryer (375°F, 3–4 minutes) to revive the edges.
  

  Microwave works, but you’ll lose some texture (still tasty).

• Make-ahead: Slice and season zucchini up to 6 hours ahead; grill just before serving. Hold off on Parmesan and lemon until after grilling.

Benefits of This Recipe

• Fast and foolproof: Minimal prep, fast cook, big payoff. Great for weeknights and BBQs.
• Nutrient-dense: Zucchini brings fiber, vitamin C, potassium, and hydration; Parmesan adds protein and calcium.
• Low-carb and gluten-free: Works for keto, GF, and generally anyone who likes flavor.
• Budget-friendly: Peak-season zucchini is dirt cheap.
  

  Parmesan is the “luxury” that costs pennies per serving.

• Ultra-flexible: Goes with grilled chicken, steak, salmon, pasta, or a grain bowl. IMO, it’s the ultimate sidekick.

Nutrition Stats

Per serving (approximate, assuming 1/4 recipe): Calories: 140; Protein: 6g; Carbs: 7g; Fiber: 2g; Sugars: 4g; Fat: 10g; Saturated Fat: 3g; Sodium: 360mg; Calcium: ~15% DV. Values will vary based on oil and cheese amounts.

Preventing Common Errors

• Watery zucchini: Salt and pat dry before grilling.
  

  Also, don’t slice too thin—aim for 1/2-inch planks.

• Sticking to the grill: Preheat properly, clean grates, and oil lightly. If it resists flipping, give it 30 more seconds.
• Mushy texture: High heat, short cook. Pull them when they’re just tender.
  

  Overcooking is a one-way ticket to zucchini baby food.

• Bland flavor: Use fresh Parmesan (not shaker dust), finish with lemon and herbs, and don’t skimp on seasoning.
• Uneven cooking: Choose similar-sized zucchini; arrange planks across the grates, not with them. Coins? Use a grill basket.

Other Versions to Try

• Balsamic-glaze finish: Reduce balsamic until syrupy and drizzle with Parmesan and basil.
• Spicy Calabrian: Add Calabrian chili paste to the oil and finish with lemon zest and shaved Parm.
• Greek vibes: Swap Italian seasoning for oregano + dill; finish with feta, lemon, and a touch of olive oil.
• Garlic-butter upgrade: Brush with melted garlic butter after grilling; add Parm and parsley.
  

  Not diet food—worth it.

• Pesto Parmesan: Spoon pesto over hot zucchini, then shower with Parmesan and pine nuts.

FAQ

Can I use yellow squash instead of zucchini?

Yes. Yellow squash grills similarly and tastes great with Parmesan. Mix both for color and a slightly sweeter profile.

What if I don’t have a grill?

Use a cast-iron grill pan or a sheet pan under the broiler.

For broiling, place zucchini on the top rack and cook 3–4 minutes per side until charred in spots.

Should I peel the zucchini?

Nope. The skin helps it hold shape and adds nutrients. Just wash and dry well.

Which Parmesan is best?

Freshly grated Parmigiano-Reggiano melts better and tastes cleaner.

Pre-grated can be convenient but may have anti-caking agents that dull melt and flavor.

How do I keep leftovers from getting soggy?

Cool completely before sealing, store with a paper towel to absorb moisture, and reheat hot and fast in a skillet or air fryer. Add a fresh sprinkle of Parmesan after reheating.

Can I make this dairy-free?

Yes. Use nutritional yeast for a cheesy vibe, or a dairy-free Parmesan.

Finish with extra lemon and herbs to keep flavors bright.

Is this suitable for meal prep?

Absolutely. Grill a batch, refrigerate, then reheat quickly. It’s great added to bowls, sandwiches, and omelets.

FYI: texture softens slightly but stays delicious.

Bringing It All Together

Grilled Zucchini with Parmesan is the side that overachieves without trying—crisp-charred, lemon-bright, and umami-rich from real cheese.

It’s fast, flexible, and shockingly craveable for a green vegetable. Keep zucchini, Parmesan, and a lemon on standby and you’ve basically got a superpower.

Make it once and it’ll crash your weeknight rotation, your BBQ spread, and probably your midnight snack plans. Not mad about it, are we?