Grilled Zucchini with Parmesan

Prep Time:

20 mins

Additional Time:

5 mins

Total Time:

25 mins

Servings:

4

Yield:

4 servings

Nutrition Profile:

Low-Carb Nut-Free Soy-Free Vegetarian Egg-Free

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If you're looking for a simple vegetable recipe for the grill, this Grilled Zucchini with Parmesan is it. We love how the zucchini gets charred from the grill grates and takes on a light smoky flavor without becoming mushy. The addition of the breadcrumb topping adds a whole other layer of flavor and texture: a little saltiness from the parm and freshness from the herbs with a toasty crunch that complements the tender-crisp zucchini. Keep reading for cooking success tips, including how to make sure your zucchini cooks to that perfect tenderness.

Tips from the EatingWell Test Kitchen

If you don't have a grill available, you can use an air fryer, indoor grill, stovetop grill pan or bake the zucchini in the oven at 375°F on a baking sheet for about 10 minutes.
Get creative with seasonings by adding red pepper flakes, garlic or onion powder, Italian seasoning or fresh herbs at the end of cooking. For extra flavor, you can also add a spritz of fresh lemon.
Grilling the zucchini in foil packets is an option, but you won't get the nice grill marks.
This recipe is also suitable for grilling yellow summer squash, eggplant, bell peppers and asparagus.

Nutrition Notes

Zucchini may be a humble low-carb vegetable, but it's loaded with fiber, vitamin C and antioxidants. Altogether, the nutrients in zucchini may help knock down your heart disease risk and support healthy vision. We love how zucchini soaks up whatever flavors you toss at it.
Using whole-wheat panko breadcrumbs instead of traditional panko will add fiber and other nutrients that the whole-wheat kernel naturally contains. Traditional panko is made from refined white bread which has had the outer layers of the wheat kernel removed. Doing so also removes a lot of its nutrients (although many refined wheat breads have been fortified).
Parmesan cheese is one of the saltier cheeses, but thankfully, a little bit goes a long way. Like other types of cheese, Parmesan provides some calcium and protein. If your body is super sensitive to sodium and you want to replace the Parmesan with a lower-sodium cheese, you could try Swiss since it offers a little pungent bite—although it's hard to get that nutty Parm flavor from another cheese. If you follow a vegetarian diet, be sure to use a Parmesan that was made with a vegetarian rennet.

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Ingredients

¼ cup olive oil
2 cloves garlic, finely chopped
¼ teaspoon crushed red pepper, or to taste
½ cup whole-wheat panko breadcrumbs
2 ounces Parmesan cheese, grated (about 1/2 cup)
1 ½ teaspoons fresh thyme leaves or 1 teaspoon dried thyme, crushed
1 teaspoon lemon zest
¼ teaspoon salt
2 large zucchini, halved lengthwise
Lemon wedges for serving

Directions

Combine oil, garlic and crushed red pepper in a small skillet over low heat. Cook, stirring often, until the garlic is softened and light golden, 3 to 4 minutes. Remove from heat; let cool for 5 minutes. Stir in panko, Parmesan, thyme, lemon zest and salt.
Preheat grill to very high (at least 500°F). Oil the grill grates, using tongs to hold an oil-soaked paper towel. Place zucchini, cut-sides down, on the oiled grates; grill, uncovered, until tender-crisp, about 5 minutes per side. Flip the zucchini so they are cut-side up; spoon the panko mixture evenly on top. Grill, covered, until the topping is golden brown in spots, 2 to 3 minutes. Carefully transfer to a serving platter. Serve with lemon wedges.

Frequently Asked Questions

How do I choose the best zucchini?

For best results, choose a narrow zucchini (no more than 1 to 2 inches in diameter), unwaxed zucchini that’s no more than 6 inches long. It should be a vibrant green and free of blemishes, and if it has a visible stem end, it will last longer. If the zucchini is waxed, peel it. For larger zucchinis, remove the tough and bitter skin and trim away the seeds.
How do I prevent the grilled zucchini from becoming mushy or soggy?

The main reason is overcooking—the longer zucchini cooks, the mushier it gets. Also, if the slices are too thin, they will cook too fast.
How should I store leftovers?

Store the grilled zucchini in an airtight container in the fridge for 1 to 3 days.
What should I serve with Grilled Zucchini with Parmesan?

Grilled Zucchini with Parmesan pairs well with other grilled foods for summer, including grilled pork chops, salmon, chicken breasts, beef kabobs and more.

Originally appeared: EatingWell.com, April 2019

Nutrition Facts (per serving)

234	Calories
18g	Fat
3g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 zucchini piece
Calories 234
% Daily Value *
Total Carbohydrate 3g	1%
Dietary Fiber 2g	6%
Total Sugars 4g
Protein 6g	13%
Total Fat 18g	23%
Saturated Fat 4g	18%
Cholesterol 9mg	3%
Vitamin A 482IU	10%
Vitamin C 31mg	34%
Folate 40mcg	10%
Sodium 351mg	15%
Calcium 116mg	9%
Iron 1mg	6%
Magnesium 34mg	8%
Potassium 451mg	10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by

Carrie Myers, M.S.