Grilled Zucchini with Parmesan
This grilled zucchini is great hot off the grill or at room temperature. Learn how to grill zucchini with Parmesan to add a tasty twist to this summer classic.
Servings: 4 servings
Calories: 132kcal
Ingredients
- 1 pounds zucchini cut into ½ inch strips
- 2 tablespoon olive oil
- 2 tablespoon honey
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 2 tablespoon fresh Parmesan cheese grated
- 2 tablespoon fresh basil chopped
Instructions
- Preheat your grill to 450°F. Using a sharp knife or mandoline, slice the zucchini lengthwise into ½ inch thick strips.
- In a large bowl, mix together oil, honey, balsamic vinegar, Italian seasoning, garlic powder, and salt. Gently toss the zucchini strips in the mixture, coating evenly.
- Place the zucchini strips carefully on the grill, using tongs if needed. Reserve the balsamic mixture.
- Grill the zucchini until charred on one side, about 10 minutes. Flip the zucchini and grill the other side for about 3-4 minutes, until the zucchini is cooked but not falling apart.
- Transfer the zucchini to a platter, drizzle with the remaining balsamic mixture, and sprinkle with Parmesan cheese and fresh basil. Serve!
Notes
- If you have smaller/shorter zucchini, they may fall through the grill so use a grill basket or pan if necessary.
- Try not to overcook, as the zucchini can become mushy quickly.
- Be sure to cut the zucchini consistently at ½ inch thick to ensure even cooking and to avoid under or overcooked zucchini.
Nutrition
Serving: 1serving | Calories: 132kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 342mg | Potassium: 336mg | Fiber: 2g | Sugar: 12g | Vitamin A: 320IU | Vitamin C: 21mg | Calcium: 72mg | Iron: 1mg
