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Crispy Grilled Zucchini Recipe with Balsamic and Parmesan

crispy grilled zucchini - featured image

A quick and easy summer side dish featuring crispy grilled zucchini with charred edges, nutty Parmesan, and a tangy balsamic glaze. Perfect for backyard barbecues and light meals.

Ingredients

Scale
  • 2 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup freshly grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • 2 tablespoons aged balsamic vinegar
  • 1/4 teaspoon garlic powder (optional)
  • Chopped fresh basil or parsley for garnish (optional)

Instructions

  1. Wash the zucchinis and slice each lengthwise into 1/4-inch (about 0.6 cm) thick strips.
  2. In a mixing bowl, toss the zucchini slices with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and garlic powder if using until evenly coated.
  3. Preheat your grill or grill pan to medium-high heat, about 400°F (204°C).
  4. Place zucchini slices on the grill perpendicular to the grates and grill for 3-4 minutes per side until tender with crisp, golden edges and grill marks.
  5. Transfer zucchini to a serving plate and immediately sprinkle with grated Parmesan cheese to let it melt slightly.
  6. Drizzle 2 tablespoons balsamic vinegar over the zucchini. For a thicker glaze, reduce balsamic on the stove before drizzling.
  7. Garnish with chopped fresh basil or parsley if desired and serve warm or at room temperature.

Notes

Pat zucchini dry before seasoning to reduce moisture and achieve crispiness. Avoid overcrowding the grill; cook in batches if necessary. Use tongs to flip gently to keep slices intact. For a thicker balsamic glaze, simmer vinegar until syrupy. Parmesan can be substituted with nutritional yeast for a dairy-free option.

Nutrition

Keywords: grilled zucchini, crispy zucchini, balsamic glaze, Parmesan, summer side dish, easy grilled vegetables, healthy side