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Prep Time:20 minsAdditional Time:5 minsTotal Time:25 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:5 minsTotal Time:25 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:5 mins
Additional Time:
5 mins
Total Time:25 mins
Total Time:
25 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Jump to recipe
If you’re looking for a simple vegetable recipe for the grill, this Grilled Zucchini with Parmesan is it. We love how the zucchini gets charred from the grill grates and takes on a light smoky flavor without becoming mushy. The addition of the breadcrumb topping adds a whole other layer of flavor and texture: a little saltiness from the parm and freshness from the herbs with a toasty crunch that complements the tender-crisp zucchini. Keep reading for cooking success tips, including how to make sure your zucchini cooks to that perfect tenderness.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients¼cupolive oil2clovesgarlic, finely chopped¼teaspooncrushed red pepper, or to taste½cupwhole-wheat panko breadcrumbs2ouncesParmesan cheese, grated (about 1/2 cup)1 ½teaspoonsfresh thyme leaves or 1 teaspoon dried thyme, crushed1teaspoonlemon zest¼teaspoonsalt2largezucchini, halved lengthwiseLemon wedges for serving
Cook Mode(Keep screen awake)
Ingredients
¼cupolive oil
2clovesgarlic, finely chopped
¼teaspooncrushed red pepper, or to taste
½cupwhole-wheat panko breadcrumbs
2ouncesParmesan cheese, grated (about 1/2 cup)
1 ½teaspoonsfresh thyme leaves or 1 teaspoon dried thyme, crushed
1teaspoonlemon zest
¼teaspoonsalt
2largezucchini, halved lengthwise
Lemon wedges for serving
DirectionsCombine 1/4 cup oil, 2 garlic cloves and 1/4 teaspoon crushed red pepper in a small skillet over low heat. Cook, stirring often, until the garlic is softened and light golden, 3 to 4 minutes. Remove from heat; let cool for 5 minutes. Stir in 1/2 cup panko, 2 ounces Parmesan, 1 1/2 teaspoons thyme, 1 teaspoon lemon zest and 1/4 teaspoon salt.Preheat grill to very high (at least 500°F). Oil the grill grates, using tongs to hold an oil-soaked paper towel. Place 2 zucchini, cut-sides down, on the oiled grates; grill, uncovered, until tender-crisp, about 5 minutes per side. Flip the zucchini so they are cut-side up; spoon the panko mixture evenly on top. Grill, covered, until the topping is golden brown in spots, 2 to 3 minutes. Carefully transfer to a serving platter. Serve with lemon wedges.Frequently Asked QuestionsFor best results,choose a narrow zucchinithat’s no more than 1 to 2 inches in diameter and no longer than 6 inches. It should be vibrant green and free of blemishes, and if it has a visible stem end, it will last longer. If the zucchini is waxed, peel it. For larger zucchinis, remove the tough and bitter skin and trim away the seeds.The main reason is overcooking—the longer zucchini cooks, the mushier it gets. Also, if the slices are too thin, they will cook too fast.Store the grilled zucchini in an airtight container in the fridge for 1 to 3 days.Grilled Zucchini with Parmesan pairs well with othergrilled foods for summer, including grilled pork chops, salmon, chicken breasts, beef kabobs and more.EatingWell.com, April 2019
Directions
Combine 1/4 cup oil, 2 garlic cloves and 1/4 teaspoon crushed red pepper in a small skillet over low heat. Cook, stirring often, until the garlic is softened and light golden, 3 to 4 minutes. Remove from heat; let cool for 5 minutes. Stir in 1/2 cup panko, 2 ounces Parmesan, 1 1/2 teaspoons thyme, 1 teaspoon lemon zest and 1/4 teaspoon salt.Preheat grill to very high (at least 500°F). Oil the grill grates, using tongs to hold an oil-soaked paper towel. Place 2 zucchini, cut-sides down, on the oiled grates; grill, uncovered, until tender-crisp, about 5 minutes per side. Flip the zucchini so they are cut-side up; spoon the panko mixture evenly on top. Grill, covered, until the topping is golden brown in spots, 2 to 3 minutes. Carefully transfer to a serving platter. Serve with lemon wedges.Frequently Asked QuestionsFor best results,choose a narrow zucchinithat’s no more than 1 to 2 inches in diameter and no longer than 6 inches. It should be vibrant green and free of blemishes, and if it has a visible stem end, it will last longer. If the zucchini is waxed, peel it. For larger zucchinis, remove the tough and bitter skin and trim away the seeds.The main reason is overcooking—the longer zucchini cooks, the mushier it gets. Also, if the slices are too thin, they will cook too fast.Store the grilled zucchini in an airtight container in the fridge for 1 to 3 days.Grilled Zucchini with Parmesan pairs well with othergrilled foods for summer, including grilled pork chops, salmon, chicken breasts, beef kabobs and more.
Combine 1/4 cup oil, 2 garlic cloves and 1/4 teaspoon crushed red pepper in a small skillet over low heat. Cook, stirring often, until the garlic is softened and light golden, 3 to 4 minutes. Remove from heat; let cool for 5 minutes. Stir in 1/2 cup panko, 2 ounces Parmesan, 1 1/2 teaspoons thyme, 1 teaspoon lemon zest and 1/4 teaspoon salt.
Preheat grill to very high (at least 500°F). Oil the grill grates, using tongs to hold an oil-soaked paper towel. Place 2 zucchini, cut-sides down, on the oiled grates; grill, uncovered, until tender-crisp, about 5 minutes per side. Flip the zucchini so they are cut-side up; spoon the panko mixture evenly on top. Grill, covered, until the topping is golden brown in spots, 2 to 3 minutes. Carefully transfer to a serving platter. Serve with lemon wedges.
Frequently Asked QuestionsFor best results,choose a narrow zucchinithat’s no more than 1 to 2 inches in diameter and no longer than 6 inches. It should be vibrant green and free of blemishes, and if it has a visible stem end, it will last longer. If the zucchini is waxed, peel it. For larger zucchinis, remove the tough and bitter skin and trim away the seeds.The main reason is overcooking—the longer zucchini cooks, the mushier it gets. Also, if the slices are too thin, they will cook too fast.Store the grilled zucchini in an airtight container in the fridge for 1 to 3 days.Grilled Zucchini with Parmesan pairs well with othergrilled foods for summer, including grilled pork chops, salmon, chicken breasts, beef kabobs and more.
Frequently Asked Questions
For best results,choose a narrow zucchinithat’s no more than 1 to 2 inches in diameter and no longer than 6 inches. It should be vibrant green and free of blemishes, and if it has a visible stem end, it will last longer. If the zucchini is waxed, peel it. For larger zucchinis, remove the tough and bitter skin and trim away the seeds.
The main reason is overcooking—the longer zucchini cooks, the mushier it gets. Also, if the slices are too thin, they will cook too fast.
Store the grilled zucchini in an airtight container in the fridge for 1 to 3 days.
Grilled Zucchini with Parmesan pairs well with othergrilled foods for summer, including grilled pork chops, salmon, chicken breasts, beef kabobs and more.
EatingWell.com, April 2019
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Nutrition Facts(per serving)234Calories18gFat3gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
