Grilled Zucchini with Lemon, Garlic and Parmesan Recipe

If you’re on the hunt for the ultimate summer side, look no further—Grilled Zucchini with Lemon, Garlic and Parmesan is the lively, crave-worthy dish that will win over any table. Tender, smoky zucchini gets a zippy citrus lift, a hint of garlic warmth, and a final flourish of melty, golden parmesan—truly sunshine on a plate!

Ingredients You’ll Need

One of the joys of Grilled Zucchini with Lemon, Garlic and Parmesan is how it transforms a handful of kitchen staples into something greater than the sum of its parts. Each selected ingredient adds a distinct note—some for zest, others for richness, and of course, a touch of nutty cheese that really makes the flavors sing.

• Unsalted Butter (2 tablespoons): Adds luscious richness, helping the garlic and lemon infuse right into each zucchini slice.
• Avocado Oil or Extra Light Olive Oil (2 tablespoons): Gives a mild, clean base for grilling and prevents sticking. Choose a neutral oil so the flavors of the main ingredients shine.
• Garlic, Finely Grated (1 clove): Just one clove is all you need for a punch of aromatic sweetness and depth—grating helps it melt into the butter mixture.
• Lemon Zest (from 1 lemon): Brightens everything up with fragrant citrus oils that play beautifully with the cheese and herbs.
• Lemon Juice (from 1/2 lemon, about 2 tablespoons): For tangy acidity that makes the zucchini pop and balances the richness of the parmesan.
• Italian Seasoning (1 teaspoon): Gives a gentle herbal boost—oregano, basil, and thyme mingle to enhance every bite.
• Kosher Salt & Freshly Ground Black Pepper: Two pinches of each, for essential seasoning—don’t be shy, as zucchini loves a good sprinkle of both.
• Crushed Red Pepper Flakes (optional): A pinch of heat for anyone who loves a little kick with their grilled vegetables.
• Medium Zucchinis (4), Halved Horizontally: The sturdy, star ingredient; slice in halves for maximum grill surface and pleasing presentation.
• Freshly Grated Parmesan Cheese (1/3 cup): Grate fresh for gooey melt and deep umami flavor—pre-grated won’t do!
• Small Basil Leaves (2 tablespoons): The final scatter of herbaceous, peppery green makes everything taste—and look—like summer.

Variations

It’s easy to make Grilled Zucchini with Lemon, Garlic and Parmesan your own! Whether you want to tweak flavors for your family, need to accommodate a dietary preference, or just love improvising—these playful spins keep things fresh all summer.

• Go Dairy-Free: Swap the butter for more oil and sprinkle with your favorite vegan parmesan or toasted pine nuts for cheesy flavor without dairy.
• Change Up the Herbs: Not a basil fan? Use parsley, mint, or even fresh thyme for a different herbal profile.
• Add More Veggies: Use this same lemon-garlic butter and method with yellow squash, eggplant, or bell peppers for a vibrant medley.
• Make It Spicier: Toss in extra red pepper flakes or a dash of cayenne for a real kick.

How to Make Grilled Zucchini with Lemon, Garlic and Parmesan

Step 1: Prepare the Flavored Butter

Melt the butter with the oil in a small saucepan over low heat—this is the aromatic heart of Grilled Zucchini with Lemon, Garlic and Parmesan. As soon as it’s melted, remove it from the heat and stir in the garlic and lemon zest, letting their perfume bloom. Finish with a squeeze of lemon juice, Italian seasoning, salt, and pepper (plus a sprinkle of red pepper flakes if you like things a bit bold). Stir to combine and set aside—the magic sauce is ready!

Step 2: Score and Season the Zucchini

Place the halved zucchinis flesh-side up on a rimmed baking sheet. Using a small paring knife, gently score little x’s into the cut surface—this helps the infused butter seep deep into the zucchini. Now, brush generously with the butter mixture, making sure every crisscross groove gets coated for maximum flavor.

Step 3: Grill to Perfection

Preheat your grill to a robust 400–500°F. Arrange the zucchini cut-side down directly onto the grates, close the lid, and let them grill undisturbed for 8 to 10 minutes. You’re seeking those gorgeous grill marks and that dreamy, slightly charred edge.

Step 4: Finish with Cheese & Grill Again

Flip the zucchini, brush the tops with the remaining lemon-garlic butter, and ensure all the zesty, herby bits snuggle into the scored grooves. Sprinkle the freshly grated parmesan over each piece. Close the grill again and let the cheese melt for 1–2 more minutes—a bubbling, golden crown will form.

Step 5: Garnish and Serve

Once the cheese is melty and irresistible, transfer the zucchini to a serving platter and scatter fresh basil leaves over the top. Serve immediately for maximum melt factor. You’ll be amazed how wonderfully the flavors of Grilled Zucchini with Lemon, Garlic and Parmesan come together in every juicy bite.

How to Serve Grilled Zucchini with Lemon, Garlic and Parmesan

Garnishes

To give your platter that irresistible final flourish, scatter more fresh basil leaves or a sprinkle of extra parmesan on top right before serving. A pinch of lemon zest or a twist of black pepper adds a professional touch and brings out the sunny citrus notes in every slice of Grilled Zucchini with Lemon, Garlic and Parmesan.

Side Dishes

This vibrant side loves to mingle—a classic pairing is grilled chicken, salmon, or steak, but it’s just as at home alongside grain salads, summer pastas, or a simple crusty baguette for soaking up every last drop of lemony juices.

Creative Ways to Present

Try slicing grilled zucchini into “fries” for a fun appetizer with a homemade dipping sauce, or arrange the halved zucchinis on a big family-style platter in a cheerful sunburst pattern. These also make a beautiful topping for salads or open-faced sandwiches—just chop and toss!

Make Ahead and Storage

Storing Leftovers

Leftover Grilled Zucchini with Lemon, Garlic and Parmesan will keep well in an airtight container in the fridge for up to 3 days. The texture softens a bit, but the flavors deepen and remain utterly tasty!

Freezing

Freezing is an option but will lead to a much softer, almost stewy consistency once thawed. For best results, enjoy this zucchini fresh or lightly reheat and use any frozen leftovers in soups, frittatas, or casseroles.

Reheating

To bring refrigerated zucchini back to life, reheat gently in a skillet over medium heat, or pop them under the broiler for a couple of minutes—just enough to re-melt the cheese and revive their bright flavor. Avoid microwaving for too long, as the zucchini can turn mushy.

FAQs

Final Thoughts

If you’re ready to celebrate summer’s best, gather your zucchinis and fire up the grill! Grilled Zucchini with Lemon, Garlic and Parmesan is the easy, flavor-packed recipe that brightens up any meal and has guests asking for seconds. Give it a try—you might just find yourself making it on repeat all season long.

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