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Grilled Zucchini with Parmesan

Grilled zucchini with parmesan is a fast Italian-American side where char-grilled zucchini planks get topped with freshly grated cheese that melts into the grooves. Bright lemon juice and torn basil finish the flavor for an easy summer side dish.
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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
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 medium zucchini Halved lengthwise or sliced into 1/3-inch planks
oil and seasoning
  • 3 tbsp olive oil For brushing the zucchini
  • 3 garlic Minced
  • 0.5 salt To taste
  • 0.25 black pepper To taste
parmesan topping
  • 0.5 cup parmesan cheese Freshly grated
finishing
  • 2 tbsp fresh basil Torn
  • 1 tbsp fresh lemon juice To taste
  • 0.25 red pepper flakes For sprinkling
  • 1 lemon wedges For serving

Equipment

  • 1 cast iron skillet

Method
 

Prep and grill
  1. Brush zucchini with olive oil mixed with garlic, then season with salt and black pepper.
  2. Preheat a grill to medium-high, then oil the grates so the planks don’t stick.
  3. Grill zucchini 3–4 minutes per side, until nicely charred and tender, using clear grill marks as the visual cue.
  4. Transfer the hot zucchini immediately to a serving plate while it’s still steaming.
  5. Grate parmesan generously over the hot zucchini; the heat should melt it slightly into the flesh and settle into the grooves.
Finish and serve
  1. Drizzle with fresh lemon juice so it brightens the flavor right before serving.
  2. Scatter fresh basil and red pepper flakes, looking for even coverage over the charred tops.
  3. Serve with lemon wedges on the side for extra squeezing at the table.

Notes

Pro tip: Slice planks evenly (about 1/3-inch) so every piece chars at the same pace. Refrigerate leftovers in an airtight container up to 3 days; reheat briefly over medium heat just to warm through, not to fully cook the zucchini again. Freezing isn’t recommended because zucchini texture softens. Dietary swap: use nutritional yeast in place of parmesan for a vegetarian option, noting it won’t melt the same way.