Grilled parmesan zucchini is an easy side dish to add to the grill this summer. A homemade marinade and freshly grated parmesan cheese add amazing savory flavor with just a few simple ingredients.
Why you'll love this recipe
Flavor/texture: Perfectly cooked and firm, with a little char and mild, savory flavor.
Simple ingredients. This recipe is made with zucchini, parmesan cheese, and a simple marinade of oil, vinegar, dijon mustard, and seasoning.
Quick and easy. Zucchini cooks in less than 5 minutes on the grill. It makes the perfect side to your favorite grilled main course.
Similar to: Grilled Zucchini and Squash and Grilled Marinated Zucchini
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Ingredients and substitutions
- Zucchini - You'll need about three medium zucchini for this recipe. Yellow summer squash would also work as a substitute.
- Oil - Use a vegetable oil with a high smoke point for your marinade. Since we're cooking our squash on the grill, an oil with a high smoke point is necessary to make sure the marinade doesn't burn. Avocado oil, canola oil, and peanut oil are great choices.
- Vinegar - I used red wine vinegar in this recipe. Apple cider vinegar works well as a substitute.
- Dijon mustard - Adds tangy flavor to the marinade. Dijon mustard can be substituted with yellow mustard if needed.
- Seasoning - Salt, oregano, and red pepper flakes add a mild, savory flavor to the marinade. If you're very spice adverse, the red pepper flakes can be substituted with black pepper.
- Parmesan cheese - I recommend using cheese freshly grated from a block instead of pre-grated cheese from a canister. Pre-grated cheeses are often coated in anti-clumping powders that add a grainy texture when melted. Some pre-grated cheese products won't melt properly at all.
How to make grilled parmesan zucchini
- Mix your marinade and brush over both sides of your halved zucchini pieces.
- Place on a preheated grill, sliced side down, and grill until you have some good grill marks.
- Flip and top with parmesan cheese.
- Cover grill and allow cheese to melt, about 1-2 minutes.
Tips and tricks
Add marinade to all sides - Brush the zucchini on all sides with marinade before placing on the grill. The marinade isn't meant to permeate into the flesh of the zucchini (this is actually a myth!), but prevents sticking and burning.
Slice in half evenly - Cut your zucchini evenly in half so that each piece cooks at about the same rate.
Use oil with a high smoke point - This means an oil can stand up to higher heat (like a grill) without burning. I like to use avocado oil or canola oil.
Oil grill grates - Oil your grill grates before placing food on the grill. This ensures your veggies don't stick.
Place zucchini perpendicular - Place the zucchini perpendicular to the grill grates to ensure they don't accidentally fall through.
Don't overcook - Only cook your zucchini long enough to get good grill marks - about 2 minutes per side. Zucchini cooks quickly and can technically be eaten raw so there's no need to leave it on the grill for a long time. Grilling for too long will make it soggy and mushy.
Add lid to melt cheese - After flipping your zucchini and adding cheese, cover with a lid for about a minute or until cheese has melted to your liking.
Storage
Leftover parmesan zucchini will keep for about 3 to 4 days in a tightly sealed container in the refrigerator.
Frequently asked questions
I prefer to cut zucchini in half lengthwise for easy grilling. If your zucchini is very large, it could be quartered into spears. Long, thick zucchini pieces are easier to maneuver on the grill and are less likely to fall through the grill grates. Zucchini can be sliced into bite size pieces after grilling if desired.
Zucchini is made of over 90% water, so when it's overcooked it will become soggy and mushy. Grill your zucchini for up to two minutes per side, or until you see grill marks, then remove from the grill. Perfectly grilled zucchini should have a firm texture that's not mushy or soggy.
Zucchini turns out mushy from overcooking. Fresh zucchini has a firm texture when raw. While cooking, the flesh softens and water is released, which creates a mushy texture. Zucchini can be eaten raw, so there's no reason to cook it for more than about 2 minutes per side on a grill. All you're looking to do is warm it up, add grill marks, and create a little charred flavor.
No, there's no need to peel zucchini for grilling. The skin is edible and adds structure to the flesh, helping maintain its shape while grilling. Plus, the skin contains the highest concentration of nutrients, like fiber, potassium, and vitamin A.
Despite popular belief, a marinade isn't going to permeate into the zucchini the longer it sits. The purpose of a marinade is to coat the vegetables to prevent burning and sticking on the grill. It's the first thing to cook on the grill, which adds a caramelized flavor to the outside of the zucchini. There's no need to leave your zucchini sitting in the marinade before grilling.
📖 Recipe
Grilled Parmesan Zucchini
Ingredients
- 3 medium zucchini
- 3 tablespoons (37 g) vegetable oil
- 1 tablespoon red wine vinegar
- ½ tablespoon dijon mustard
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- ½ cup (56 g) freshly grated parmesan cheese
Instructions
- Preheat grill to medium-high heat, about 375 to 400 degrees Fahrenheit. If needed, clean grill grates.
- Meanwhile, slice zucchini in half lengthwise and place on a sheet pan or tray.
- In a small bowl, whisk together vegetable oil, red wine vinegar, dijon mustard, oregano, salt, and red pepper flakes. Brush zucchini on all sides with marinade.
- Wipe grill grates lightly with oil, then place zucchini perpendicular across the grill grate with flat sides down. Cook zucchini for about 2 minutes on the first side, or until they have nice grill marks.
- Flip all of your zucchini, then carefully top with parmesan cheese. Cover with a lid for about 1-2 minutes, or until cheese is melted to your liking.
- Serve zucchini as is, or transfer to a cutting board and slice into bite size pieces.
Recommended Equipment
Notes
- Marinade substitute: Prepared marinade can be substituted with about ¼ cup of your favorite oil-based salad dressing (like Italian dressing).
- Storage: Leftover grilled zucchini will keep for about 3-4 days in a tightly sealed container in the refrigerator.
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