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Blackstone Parmesan Zucchini

Blackstone parmesan zucchini features 1/3-inch zucchini coins seared on a flat top until deeply golden, then finished with a parmesan crust pressed onto each coin. Tossed in garlic butter with Italian seasoning and served bright with lemon.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini Sliced into 1/3-inch rounds.
  • 3 tbsp olive oil or avocado oil
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.75 cup parmesan cheese, grated
  • 2 tbsp fresh parsley, chopped
  • 1 lemon wedges For serving.
Garlic butter
  • 3 tbsp butter
  • 5 garlic, minced
  • 1 salt and black pepper To taste; add with seasonings.

Equipment

  • 1 cast iron skillet

Method
 

Preheat & season
  1. Preheat a Blackstone griddle to medium-high, then add the oil and spread evenly for a thin, even coat.
  2. Toss zucchini rounds with olive oil, Italian seasoning, garlic powder, salt, and black pepper until evenly coated.
Sear & caramelize
  1. Place zucchini in a single layer on the hot griddle without crowding and cook undisturbed for 4 minutes until deeply golden on the bottom.
  2. Flip each zucchini round and cook for 3 minutes on the other side until the second side is browned.
Garlic butter finish
  1. Add butter and minced garlic to one side of the griddle and cook for 30 seconds until fragrant, then toss zucchini in the garlic butter to coat.
  2. Press a pinch of parmesan onto the top of each zucchini round and let melt for 1 minute, watching for bubbling and browning at the edges.
  3. Transfer to a plate, garnish with parsley, and serve with lemon wedges while warm and steaming.

Notes

For best caramelization, keep the zucchini in a true single layer and avoid moving them for the first 4 minutes. Store leftovers in the refrigerator up to 3 days; reheat on a hot flat top or in a skillet until warmed through and the parmesan softens again. Freezing isn’t recommended because zucchini releases water and loses texture. If you want a lower-fat swap, use olive oil instead of butter (and add a small drizzle of extra oil if needed) while keeping the parmesan crust.