Parmesan Grilled Zucchini is a simple summer side made on the grill. It pairs beautifully with grilled chicken, steaks, or burgers and requires minimal prep and ingredients—ideal for an easy weeknight or weekend dinner.
When zucchini season arrives I like to have a mix of sweet and savory recipes ready. Beyond baked treats like Chocolate Zucchini Bundt Cake or zucchini muffins, this Grilled Parmesan Zucchini is one of my go-to savory preparations. It’s quick, uses the grill (no oven needed), highlights cheese, and makes a light but flavorful side.
This dish complements many grilled mains — grilled teriyaki salmon, blue cheese burgers, Italian-style grilled chicken, or simply seared steaks. It’s flexible, fast, and crowd-pleasing.
Ingredients in Parmesan Grilled Zucchini
Fresh zucchini – small to medium work best; for uniform cooking, choose similarly sized squash. Cut smaller zucchini in halves and larger ones into spears.
Garlic powder
Parmesan cheese – grated or shredded.
Butter – melted; olive oil can be used as an alternative.
Salt and black pepper
How to Make Grilled Parmesan Zucchini
This recipe is fast and straightforward. Exact ingredient amounts and timing are listed in the recipe card below.
Prepare: Preheat the grill to medium-high.
Prep the zucchini: Trim the ends, then halve each zucchini crosswise. Cut each half again so you have about 8 pieces for two large zucchinis; adjust by size.
Make the butter mixture: Melt the butter and whisk together with salt, pepper, and garlic powder. Brush the cut side of each zucchini piece with the mixture. Arrange them on a baking sheet to carry to the grill.
Add the Parmesan: Sprinkle each piece with Parmesan, then place them cut side up on the grill grates. Close the lid and cook 8–10 minutes until the cheese is melted and lightly golden and the zucchini is tender.
Serve right away sprinkled with chopped parsley and enjoy alongside your grilled main course.
Tips and Variations for Cooking Grilled Parmesan Zucchini
- Watch closely: During the last few minutes the cheese can brown quickly—avoid burning or overcooking.
- Choose uniform zucchini: Similar sizes ensure even cooking. Very large zucchini may need extra cooking time.
- Use tongs: Tongs make it easier to transfer pieces to and from the grill.
- Grill pan option: If you prefer, cook the zucchini in a grill pan rather than directly on the grates.
- Seasoning variations: Try Italian seasoning, lemon zest, or everything bagel seasoning in the butter mixture for a twist.
- Storage: Keep leftovers in an airtight container in the refrigerator for 1–2 days. Reheat briefly under a broiler to restore some texture.
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Grilled Parmesan Zucchini
Ingredients
- 2 large zucchinis (or 3 medium)
- 2 tablespoon butter, melted
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ⅓ cup shredded or grated Parmesan cheese
- fresh parsley, chopped (for topping)
Instructions
- Preheat the grill to medium-high heat.
- Trim the zucchini ends and cut each in half crosswise. Cut each half again to yield about eight pieces from two large zucchinis.
- Whisk together melted butter, salt, pepper, and garlic powder in a small bowl.
- Brush the cut side of each zucchini with the garlic butter, then sprinkle with Parmesan.
- Place zucchini on the grill, cut side up, close the lid, and cook 8–10 minutes until the cheese melts and the zucchini is tender.
- Serve topped with chopped parsley.
Notes
- Keep an eye on it: The final minutes are critical to avoid burning the cheese.
- Uniform pieces: Similar-sized zucchini cook more evenly; very large pieces may need extra time.
- Tools: Tongs are helpful for transferring pieces. A grill pan works well if you prefer not to place zucchini directly on the grates.
Nutrition
Carbohydrates: 3 g |
Protein: 4 g |
Fat: 8 g