Grilled Zucchini with Parmesan and Basil

Grilled Zucchini with Parmesan and Basil

Smoky charred zucchini gets finished with shaved Parmesan and fresh basil ribbons.

Total 18 min Makes 4 servings Calories 145/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Zucchini spears pick up a smoky char on the grill while staying tender inside, then get topped with shaved Parmesan and torn basil. It's a quick side dish for summer cookouts, pairing easily with grilled meats, fish, or pasta. Light olive oil and a squeeze of lemon keep the flavors bright without masking the vegetable's natural sweetness.

Ingredients

  • 4 medium zucchini, trimmed and sliced lengthwise into 1/2-inch spears
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 2 cloves garlic, minced
  • 1/3 cup Parmesan cheese, shaved
  • 1/4 cup fresh basil leaves, torn
  • 1 lemon, cut into wedges

Method

  1. Preheat a grill or grill pan to medium-high heat (about 450°F).

  2. In a large bowl, toss the zucchini spears with olive oil, minced garlic, salt, and black pepper until evenly coated.

  3. Arrange the zucchini spears on the grill grates in a single layer, cut side down.

  4. Grill the zucchini for 3 to 4 minutes per side, until tender and charred with grill marks.

  5. Transfer the grilled zucchini to a serving platter, arranging the spears in a single layer.

  6. Scatter the shaved Parmesan and torn basil leaves over the warm zucchini.

  7. Serve immediately with lemon wedges for squeezing over the top.

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    Grilled Zucchini with Parmesan and Basil

    Zucchini spears pick up a smoky char on the grill while staying tender inside, then get topped with shaved Parmesan and torn basil. It's a quick side dish for summer cookouts, pairing easily with grilled meats, fish, or pasta. Light olive oil and a squeeze of lemon keep the flavors bright without masking the vegetable's natural sweetness.

    18 min 4 servings 145 cal

    Ingredients

    • 4 medium zucchini, trimmed and sliced lengthwise into 1/2-inch spears
    • 3 tablespoons olive oil
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper, freshly ground
    • 2 cloves garlic, minced
    • 1/3 cup Parmesan cheese, shaved
    • 1/4 cup fresh basil leaves, torn
    • 1 lemon, cut into wedges

    Method

    1. 1

      Preheat a grill or grill pan to medium-high heat (about 450°F).

    2. 2

      In a large bowl, toss the zucchini spears with olive oil, minced garlic, salt, and black pepper until evenly coated.

    3. 3

      Arrange the zucchini spears on the grill grates in a single layer, cut side down.

    4. 4

      Grill the zucchini for 3 to 4 minutes per side, until tender and charred with grill marks.

    5. 5

      Transfer the grilled zucchini to a serving platter, arranging the spears in a single layer.

    6. 6

      Scatter the shaved Parmesan and torn basil leaves over the warm zucchini.

    7. 7

      Serve immediately with lemon wedges for squeezing over the top.