Grilled Zucchini Parmesan

(90)

Recipe Intro From lisathompson

Experience the fresh flavors of summer with this quick and easy Grilled Zucchini Parmesan! Cooked outside on a grill for a deliciously smoky taste, this dish features grilled zucchini served just like chicken parm or eggplant parm, making it a vegetarian twist on a classic favorite. Serve it as a standalone meal or over pasta or bread for a satisfying meal with seasonal goodness.

Recipe Description

This is not your average zucchini recipe. The only thing better than a quick dinner is cooking it outside! This light, easy recipe celebrates three summer ingredients everywhere: zucchini, tomatoes, and basil! Lucky for us, these flavors translate beautifully into a fresh take on zucchini parmesan. Grill zucchini right alongside a flavorful cherry tomato sauce loaded with torn basil, garlic, and sweet red onion, then nestle the zucchini into the sauce, spoon with some of the burst tomatoes, and top with fresh mozzarella. Serve as-is or over your favorite pasta (or gluten-free pasta!) or a crusty loaf of bread for dipping. 

*Note: If you do not have access to a grill, you can make this recipe indoors using a grill pan, a large skillet, and the broiler to help melt the cheese.

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  • Grilled Zucchini Parmesan Ingredients
  • Test Kitchen Notes
  • FAQs
  • Recipe Card

Grilled Zucchini Parmesan Ingredients

Everything you need to make grilled zucchini parmesan.

  • Zucchini

    If zucchini is not readily available, you can substitute other summer squashes such as yellow squash or pattypan squash. These squashes have a similar texture and mild flavor, making them great alternatives in this recipe. Eggplant can also be a suitable substitute, though it will impart a slightly different taste and texture to the dish.

Test Kitchen Notes

  • Grilling Tip

    Ensure your grill is preheated to medium heat before cooking the zucchini. This helps to achieve those beautiful grill marks and prevents the zucchini from sticking.

  • Tomato Sauce Consistency

    The cherry tomato sauce should be cooked until the tomatoes burst and the mixture becomes saucy. Be sure to crush the tomatoes with the back of a spoon as they cook to help them break down and create a flavorful sauce.

  • Zucchini Texture

    Cook the zucchini on the grill until fork-tender but not overly soft. The zucchini should still have a slight crunch for the best texture.

  • Melting the Mozzarella

    To melt the fresh mozzarella evenly over the grilled zucchini, close the grill for about 5 minutes. This allows the cheese to melt without overcooking the zucchini.

  • Serving Suggestions

    Serve the grilled zucchini Parmesan as-is for a light and flavorful dish, or pair it with your favorite pasta or crusty bread for a more substantial meal. The dish is versatile and pairs well with various side dishes.

  • Alternative Versions

    Experiment with different vegetables to create unique variations of this dish:

    Cauliflower Parmesan: Substitute cauliflower florets for the zucchini. Roast or grill until tender and slightly charred.

    Yellow Squash Parmesan: Use yellow squash instead of zucchini for a similar texture and flavor profile.

    Eggplant Parmesan: Replace zucchini with eggplant slices. Precook the slices until tender, then layer with tomato sauce and mozzarella.

    Mixed Vegetable Parmesan: Combine zucchini with bell peppers, onions, mushrooms, or asparagus. Adjust cooking times as needed for each vegetable.

FAQs

Why is my grilled zucchini soggy?

How do you cook zucchini so it is not watery?

Do you need to peel zucchini before cooking?

Does zucchini get softer the longer you cook it?

Prep time 15mins
Cook time 35mins
Serves or Makes: 3-4 servings

Recipe Card

ingredients

  • 2 pounds (about 3-4 medium) zucchini, halved lengthwise
  • 1/4 cup olive oil
  • Kosher salt, to taste
  • Black pepper, to taste
  • 20 ounces (about 4 cups) cherry tomatoes, halved
  • 1/2 medium red onion, diced
  • 1/2 cup fresh basil leaves, torn
  • 2 garlic cloves, roughly chopped
  • 4 ounces fresh mozzarella cheese, sliced 1/4" thick
  • Crushed red pepper flakes (optional), for serving
  • Grated parmesan cheese (optional), for serving
  • Toasted bread or pasta (gluten-free, if necessary), for serving

Method

  • Step 1

    Sprinkle salt over the sliced zucchini and let it sit for 10-15 minutes to absorb moisture. Then, pat it dry with paper towels before cooking.

  • Step 2

    Preheat the grill or grill pan to medium-high heat.

  • Step 3

    Pierce each cut zucchini half all over with a fork. Brush zucchini halves with olive oil and season to taste with salt and pepper on both sides.

  • Step 4

    Place a large cast-iron skillet (at least 10”-11") on the grill and preheat for 5 minutes.

  • Step 5

    Add the olive oil, red onion, cherry tomatoes, garlic, 3 tablespoons water, and half the torn basil.

  • Step 6

    Cook for about 25 minutes, stirring occasionally, until the tomatoes burst and the mixture becomes saucy. Crush the tomatoes with the back of a spoon as they cook to help them break down.

  • Step 7

    Meanwhile, place the zucchini cut-side-down on the grill and cook for about 12 minutes on each side, until fork-tender.

  • Step 8

    Once cooked through, set the zucchini aside on a paper towel-lined plate to absorb excess liquid and turn off the grill.

  • Step 9

    Nestle grilled zucchini slices into the tomato sauce and spoon some sauce over the zucchini.

  • Step 10

    Arrange fresh mozzarella evenly over the top and close the grill to melt the cheese for about 5 minutes.

  • Step 11

    Serve grilled zucchini Parmesan on plates and sprinkle with remaining torn basil. Serve with a side of bread, if desired, and eat immediately.