Grilled Italian Zucchini. 8 ingredients. Simple deliciousness.
Grilled Italian Zucchini Parmesan
Hi. It’s Lois in the kitchen at Recipe Idea Shop, telling you about a simple way to make zucchini. Grilled Italian Zucchini Parmesan.
Our CSA (community sponsored agriculture) subscription has provided lots of zucchini and yellow summer squash lately. What to do with all that squash?? We grill it, bake it, and roast it. And I do like Grilled Italian Zucchini. We have had it a couple of times this summer. Once we grilled it in spears and most recently we cut the squash in rounds. I like it both ways. The spears are good because they stay a little crispy, but the rounds absorb the flavors better. I made the spears in the oven the way I make Roasted Vegetables. Or you can make them in your Air Fryer (affiliate link).
I love Momma Betty’s Parmesan Squash Casserole recipe. And Squash Casserole with Squash, Water Chestnuts and Red Pepper is terrific. You can use zucchini or yellow squash for both these casseroles.
I have tried Zucchini Fritters. I’m not a big fan, probably because I haven’t mastered making them. Mine are always rather soggy. I’ve tried squeezing the moisture out, and that didn’t work. I tried laying the shredded zucchini on paper towels and salting it like you do with eggplant. Nope. Didn’t work. I’m not sure what else to try so I’m giving up on the shredded fritters right now. (Maybe the air fryer??)
When you cook the rounds on an outdoor grill, they get soft, which is really tasty. You could probably cook them a little longer and make them crispier, but on a grill, they would burn so I think you’d have to do it in the oven.
What You Need
Every kitchen should have the very best tools you can afford. For this recipe you will need an outdoor grill (affiliate link) or an indoor grill (affiliate link), a knife (affiliate link) and a cutting board. Get fresh Pecorino Romano. It’s amazing.
Grilled Italian Zucchini
Simple, quick vegetable. Serve it as an appetizer, side dish or vegetable.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Appetizer, Vegetables
- Cuisine: American
- 1 medium zucchini
- 2 tablespoons olive oil
- 1/2 cup shredded Pecorino Romano or Parmesan Cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- Heat your outdoor grill to medium heat (about 350F degrees).
- Slice the zucchini in rounds, about ⅛ inch wide
- Drizzle half the olive oil over a grill-proof baking sheet,
- Lay the zucchini flat in a single layer on the basking sheet.
- Drizzle the other half of the olive oil over the zucchini.
- Mix the spices and cheese in a small bowl until blended.
- Sprinkle the spice/cheese mixture over the zucchini.
- Bake the zucchini (leaving it on the baking sheet) on the grill for about 12-15 minutes, turning once.
- Serve hot or at room temperature.
- Calories: 211
- Sugar: 0,2g
- Sodium: 631mg
- Fat: 19.6g
- Saturated Fat: 5.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0
- Carbohydrates: 2.6g
- Fiber: 0.8g
- Protein: 8.1g
- Cholesterol: 14.4mg
Keywords: Grilled Italian Zucchini, Grilled Zucchini
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Recipe Nutrition Information
This recipe is GF, DF (contains sheep’s cheese if using Pecorino Romano), NF, SF, EF, CF, V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nourish Your Body & Soul
I encourage you to care of yourself by eating satisfying, nourishing food that is good for your body and makes you feel healthy. Protect your spirit by living authentically, moving your body, and taking time to replenish and rest. I think you might also like these recipes & posts from Recipe Idea Shop:
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This post was first published on Recipe Idea Shop September 1, 2015 and updated August 11, 2021.