Grilled Parmesan Zucchini Recipe

Zucchini: Fresh, medium-sized zucchinis are ideal for grilling. They should be firm and free of blemishes.

Olive oil: This oil adds a rich flavor and helps to keep the zucchini moist while grilling.

Parmesan cheese: Grated parmesan provides a savory, umami flavor that complements the zucchini perfectly.

Garlic powder: Adds a subtle garlic flavor without the hassle of peeling and chopping fresh garlic.

Italian seasoning: A blend of dried herbs that enhances the overall flavor of the dish.

Salt: Enhances the natural flavors of the zucchini and other ingredients.

Pepper: Adds a bit of heat and depth to the dish.

To ensure your zucchini slices cook evenly and achieve those beautiful grill marks, make sure to cut them into uniform thickness. A thickness of about ¼ inch is ideal. This allows the zucchini to cook through without becoming too soft and ensures the parmesan cheese melts perfectly during the last minute of grilling.

• zucchini - Substitute with yellow squash: Both have a similar texture and mild flavor, making them interchangeable in most recipes.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for grilling.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a slightly stronger flavor, which can add a nice twist to the dish.

• garlic powder - Substitute with minced fresh garlic: Fresh garlic will provide a more intense and aromatic flavor compared to garlic powder.

• italian seasoning - Substitute with herbes de provence: Herbes de Provence includes a mix of herbs that can provide a similar flavor profile with a slight variation.

• salt - Substitute with sea salt: Sea salt can offer a different texture and a slightly different mineral content, enhancing the flavor of the dish.

• pepper - Substitute with white pepper: White pepper has a milder taste and can be used to maintain the visual appeal of the dish without black specks.

• Allow the grilled zucchini to cool completely before storing. This helps prevent condensation, which can make the zucchini soggy.

• Place the cooled zucchini slices in an airtight container. If stacking the slices, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator. The grilled zucchini will stay fresh for up to 3-4 days.

• For freezing, arrange the cooled zucchini slices in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.

• Place the baking sheet in the freezer for about 1-2 hours, or until the zucchini slices are frozen solid.

• Transfer the frozen zucchini slices to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to use, thaw the zucchini in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through.

• Avoid microwaving the zucchini as it can make them mushy. Instead, use a skillet over medium heat to gently reheat, preserving their texture.

• If you plan to use the zucchini in soups or casseroles, you can add them directly from the freezer without thawing.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover grilled zucchini on a baking sheet lined with parchment paper.
  3. Cover the zucchini with aluminum foil to prevent it from drying out.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.
  5. Optionally, sprinkle a bit more parmesan cheese on top during the last 5 minutes of reheating for extra flavor.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the leftover zucchini slices in the skillet.
  4. Cook for about 2-3 minutes on each side, or until heated through.
  5. Optionally, add a sprinkle of garlic powder and parmesan cheese during the last minute of reheating.

• Microwave Method:

  1. Place the leftover grilled zucchini on a microwave-safe plate.
  2. Cover the plate with a microwave-safe lid or another plate to trap moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. If needed, microwave in additional 30-second intervals until the zucchini is warmed through.
  5. Optionally, sprinkle a bit of parmesan cheese on top before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover zucchini slices in the air fryer basket in a single layer.
  3. Heat for about 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. Optionally, add a sprinkle of parmesan cheese during the last minute of reheating for extra crispiness and flavor.

• Grill: Used to cook the zucchini slices, giving them a nice char and smoky flavor.

• Small bowl: Used to mix the olive oil, garlic powder, and Italian seasoning.

• Basting brush: Used to brush the zucchini slices with the olive oil mixture.

• Tongs: Used to place the zucchini on the grill and flip them during cooking.

• Grater: Used to grate the Parmesan cheese if it is not pre-grated.

• Measuring cups: Used to measure the olive oil and Parmesan cheese.

• Measuring spoons: Used to measure the garlic powder and Italian seasoning.

• Cutting board: Used to slice the zucchini lengthwise.

• Knife: Used to slice the zucchini lengthwise.

• Plate: Used to serve the grilled zucchini immediately after cooking.

Pre-mix the seasoning: Combine the olive oil, garlic powder, and Italian seasoning in advance and store in an airtight container.

Use a grill basket: Place the zucchini slices in a grill basket for easier flipping and even cooking.

Pre-grate the cheese: Grate the parmesan cheese ahead of time and store it in the refrigerator.

Slice uniformly: Ensure all zucchini slices are of equal thickness for consistent cooking.

Preheat the grill: Start preheating the grill while you prepare the ingredients to save time.