Looking for the perfect summer side dish that’s easy, healthy, and bursting with flavor? This grilled zucchini with herbs delivers just that.
This easy grilled zucchini recipe is a fantastic addition to any low-carb grilled sides. With a touch of garlic parmesan, it’s the kind of vegetable dish that you’ll come back to every weeknight. On the lighter side, it complements any main dish. It’s also a stellar grilled veggie recipe when you’re tired of the usual fare- perfect for pairing with fish, chicken, or keeping it meatless.
The Chemistry of Grilled Zucchini with Herbs
Zucchini contains a lot of water, which is why it can turn mushy fast if overcooked. Grilling helps drive out moisture quickly while locking in flavor. To get nice grill marks, zucchini needs to be cut into uniform slices- about a quarter of an inch thick works best. Coating the zucchini slices with extra virgin olive oil helps prevent sticking and allows the herbs to cling to the zucchini. Using medium-high heat ensures the veggies char slightly without becoming limp. Finally, sprinkling parmesan cheese at the very end allows it to melt gently without burning- preserving that savory bite and avoiding the butter taste burned cheese can bring.
Ingredients
Recipe Troubleshooting
Mushy zucchini? This happens when it’s overcooked or sliced too thin. Stick with bite-sized pieces or zucchini spears, and only cook for 3-5 minutes per side.
Bland bites? This happens if the herb marinade isn’t evenly distributed. Toss your fresh zucchini in a large bowl with plenty of extra-virgin olive oil, garlic, and Italian seasoning, making sure each slice is well coated.
Burnt cheese? This can happen if you add the cheese too early. Add the parmesan just after flipping the zucchini so it melts from residual heat.
Can I grill without a grill? Absolutely. A skillet, an indoor grill pan, or even a gas grill all work.
What herbs work best? Fresh basil, oregano, thyme, or a classic Italian seasoning mix are perfect.
How should I cut the zucchini? You can slice zucchini into small slices, zucchini halves, or zucchini spears- just aim for uniform thickness for even cooking.
Want roasted vibes? Try a 425°F oven for about 10-12 minutes.
Didn’t taste grilled? A hot grill, whether charcoal or gas, gives the best flavor. Skillets are fine, but don’t expect full-on smoky flavors unless you mimic with a dash of smoked paprika or grill indoors using a cast-iron pan.
Serving Suggestions
Serve hot with grilled chicken, homemade brisket, or teriyaki chicken for a clean, well-balanced meal. It also works beautifully with a scoop of coconut rice, mac salad, or a couscous salad for a vegetarian-friendly dinner. Want to level it up? Drizzle with balsamic vinegar or a balsamic glaze, top with fresh basil, or serve in a shallow bowl with a lemon wedge on the side for brightness and color. For a causal appetizer, serve with a garlic aioli dipping sauce or add to a salad with feta and red pepper flakes. However you serve it, this one’s a great addition to your list of healthy sides.
Seasonal Serving Suggestions
This is your go-to dish for a summer BBQ, especially during garden zucchini season. It makes the most of those farmers’ market vegetables and stands out in your rotation of summer vegetable recipes. It is quick to whip up for a weeknight and elegant enough for a weekend dinner party.
Cooking Tips
Whether you’re cooking over a charcoal grill, using an indoor grill pan, or searing on the stovetop, this zucchini recipe comes together in just a few simple steps and pantry staples. Tossed in extra-virgin olive oil, Italian seasoning, fresh herbs, and finished with a generous sprinkling of parmesan cheese, it’s a delicious way to enjoy all those summer months- straight from the farmers’ market or your backyard garden.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat briefly in a skillet or enjoy cold as part of a zucchini salad or veggie wrap. For best results, consume within 48 hours to avoid sogginess.
Freezer- Freezing isn’t ideal. Zucchini tends to get watery when thawed. Instead, prep your marinade and slice your zucchini ahead of time. Store the raw components separately and grill them fresh when ready.
Make Ahead- You can slice and marinate your zucchini several hours ahead of time- just store it in a large bowl covered in the fridge. Grill just before serving to maintain its fresh taste and nice grill marks.
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Quick Grilled Zucchini with Garlic and Cheese
Whether you’re firing up the outdoor grill or sticking to a stovetop skillet, those grilled zucchini with herbs are an easy win. It’s flavorful without being fussy, healthy, without sacrificing taste, and quick enough to pull together on a weeknight. With smoky flavors, herby marinade, and gooey parmesan cheese, it’s the kind of simple side dish you’ll find yourself making all summer long. So grab those fresh zucchini while they’re in season- and don’t forget that squeeze of lemon juice right before serving. Your plate (and your guests) will thank you.
Easy Skillet Grilled Zucchini with Parmesan
Ingredients
- 3 zucchini
- 3 tbsp olive oil
- 1 lemon juiced
- 1 tsp Italian seasoing
- 1 tsp minced garlic
- 1/2 tsp fine sea salt
- 1/2 tsp ground pepper
- 1/2 cup parmesan cheese
Instructions
- Chop your zucchini into thin, bite size pieces.
- In a medium sized bowl add 3 tbsp olive oil, 1 lemon (juiced), 1 tsp Italian season, 1 tsp minced garlic, 1/2 tsp fine sea salt and 1/2 tsp ground pepper. Mix to combine.
- Toss all of the zucchini in the herb sauce until coated.
- Place a skillet on the stovetop over high heat, place a single layer of zucchini slices on the pan. Allow to cook for 2-3 minutes, flip and repeat. Sprinkle parmesan cheese on top and allow it to melt. Set aside the grilled zucchini and repeat these steps until all the zucchini sliced are grilled. Enjoy hot.
Nutrition
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