Grilled Zucchini with Lemon, Garlic and Parmesan Recipe

If you love dishes that are bright, vibrant, and utterly irresistible, Grilled Zucchini with Lemon, Garlic and Parmesan will instantly win your heart. This recipe transforms humble zucchini into a smoky, tangy, ultra-savory side that elevates any meal—plus, it’s quick enough for busy weeknights but special enough for a summer gathering.

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Ingredients You’ll Need

One of my favorite things about Grilled Zucchini with Lemon, Garlic and Parmesan is how the simplest ingredients combine for maximum impact. Each element is chosen not only for flavor but for how it enhances the texture, color, and fragrance of the finished dish.

• Unsalted Butter: Adds a luxurious richness and helps carry the flavors of the garlic, lemon, and spices.
• Avocado Oil or Extra Light Olive Oil: These oils are perfect for high-heat grilling and keep the zucchini moist without overpowering its natural sweetness.
• Garlic: Freshly grated or minced, it infuses every bite with a mouthwatering, savory depth.
• Lemon Zest and Juice: The zest brings a pop of citrusy aroma, while the juice adds just the right zing to cut through richness.
• Italian Seasoning: A classic blend that effortlessly brings together the herbs we love—think basil, oregano, thyme, and more.
• Kosher Salt and Freshly Ground Black Pepper: Essential for coaxing out the best flavors and balancing the bright and savory notes.
• Crushed Red Pepper Flakes (optional): Just a pinch for those who want a whisper of heat.
• Zucchini: Look for medium zucchinis—firm, glossy, and ideally uniform for even grilling.
• Freshly Grated Parmesan Cheese: That salty, buttery melt is the finishing touch that makes each slice irresistible.
• Fresh Basil Leaves: Torn and scattered at the end for a fragrant shower of color and freshness.

Variations

The best thing about Grilled Zucchini with Lemon, Garlic and Parmesan is its flexibility. You can easily play with flavors, swap out ingredients to match what’s in your fridge, or adapt it for different dietary needs—so let’s get creative!

• Make it Vegan: Swap out the butter for more olive oil and use your favorite dairy-free parmesan alternative or a sprinkle of nutritional yeast for that umami boost.
• Try Different Cheese: Pecorino Romano, feta, or even crumbled goat cheese all make fantastic substitutes for parmesan if you want a twist.
• Add Herbs: Mint, chives, or parsley can join (or replace) the basil for a different fragrance and pop of green.
• Smokier Flavor: Dust with smoked paprika or even finish with a drizzle of smoked olive oil for a campfire-inspired kick.
• Spicy Variation: Double up on red pepper flakes or add a dash of hot sauce to the butter mixture if you’re craving heat.

How to Make Grilled Zucchini with Lemon, Garlic and Parmesan

Step 1: Prep the Butter & Flavor Mixture

Start by melting the butter with the olive oil in a small saucepan over gentle heat. Once melted, remove from the heat and immediately stir in the freshly grated garlic and lemon zest, letting the hot fat gently mellow the flavors. Squeeze in the fresh lemon juice, then sprinkle in Italian seasoning, salt, black pepper, and a dash of red pepper flakes if you’re feeling bold. Give everything a good stir—the aroma alone will make you hungry!

Step 2: Prepare the Zucchini

Slice your zucchini lengthwise so you have long, sturdy halves that won’t slip between grill grates. For extra flavor infusion, use a paring knife to score shallow x’s across the cut surface—this helps the buttery mixture seep into the flesh. Arrange them cut side up on a rimmed sheet pan for easy brushing.

Step 3: Brush & Marinate

Generously brush each zucchini half with the melted butter mixture, making sure you work the garlic, lemon, and herbs down into the scored marks. Let them sit for a few minutes while you fire up the grill, giving time for those bright and savory flavors to penetrate the zucchini.

Step 4: Grill to Perfection

Preheat your grill to a sizzling 400–500°F for beautiful grill marks and crisp-tender zucchini. Place the zucchini cut-side down, close the lid, and grill for 8–10 minutes until the cut surface is golden and you see charred lines, but the zucchini is still vibrant and slightly firm.

Step 5: Finish with Flavor

Flip the zucchini, brush with the rest of the buttery lemon mixture (don’t forget those nooks and crannies!), and shower generously with freshly grated parmesan. Close the lid again and grill just 1–2 minutes more, until the cheese gets beautifully melty and just a teensy bit toasty on the edges.

Step 6: Garnish and Serve

Transfer the zucchini to your serving platter, sprinkle with lots of small basil leaves, and serve right away. The sizzle, aroma, and melted cheese are irresistible—get ready for everyone to reach for seconds!

How to Serve Grilled Zucchini with Lemon, Garlic and Parmesan

Garnishes

A shower of small, fresh basil leaves is classic, but a touch of extra lemon zest or a pinch of red pepper flakes sprinkled just before serving adds color and a little extra zing. A drizzle of high-quality olive oil or a few shavings of additional parmesan elevates the dish into something restaurant-worthy without any fuss.

Side Dishes

This Grilled Zucchini with Lemon, Garlic and Parmesan pairs beautifully with simple grilled meats like chicken or fish, but also stands up to heartier mains like steak or lamb. I love serving it alongside fluffy quinoa, a fresh tomato salad, or crusty bread to soak up all those delicious juices.

Creative Ways to Present

For a casual summer spread, arrange the zucchini on a big wooden board with edible flowers, grilled lemons, and torn bread. If you’re going for elegance, stack the slices in a spiral on a platter and dot with extra parmesan and microgreens. Or slip the grilled zucchini into warm flatbreads with hummus or pesto for a Mediterranean-inspired sandwich.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (don’t be surprised if they vanish!), store the Grilled Zucchini with Lemon, Garlic and Parmesan in an airtight container in the fridge for up to 3 days. The flavors deepen and mellow as they sit, making them even more delicious the next day.

Freezing

While you technically can freeze grilled zucchini, I find the texture suffers a bit upon thawing. If you do freeze it, use within 1–2 months and be prepared for a softer veggie—still yummy stirred into omelets, soups, or pasta bakes.

Reheating

To bring back the magic, reheat leftovers briefly in a preheated oven or toaster oven at 375°F until warmed through. You can also zap them in a skillet over medium heat for a couple of minutes—just avoid the microwave if possible, as it can turn the zucchini mushy.

FAQs

Final Thoughts

Don’t wait for the next cookout—go ahead and treat yourself to a batch of Grilled Zucchini with Lemon, Garlic and Parmesan tonight! This is the kind of dish that turns simple ingredients into something truly memorable, and I can’t wait for you to taste how magical it is fresh off the grill. Let your kitchen fill with the scent of lemon, garlic, and bubbling cheese, and enjoy every single bite!

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