This simple side dish combines the charred flavor of grilled squash with the salty tang of Parmesan cheese. It is a quick-cooking vegetable option that works well for summer barbecues or healthy weeknight dinners.
List of ingredients
- 1 pounds zucchini – sliced into 1/2 inch thick strips for optimal grilling.
- 2 tablespoon olive oil – used for coating and preventing sticking.
- 2 tablespoon honey – adds a touch of sweetness and aids in caramelization.
- 1 tablespoon balsamic vinegar – provides a sharp, acidic contrast to the honey.
- ½ teaspoon salt – enhances the natural flavors of the vegetable.
- 1 tablespoon Italian seasoning – a blend of dried herbs for savory depth.
- 1 teaspoon garlic powder – adds a concentrated savory punch.
- 2 tablespoon fresh Parmesan cheese – grated microbial-rennet cheese for a salty finish.
- 2 tablespoon fresh basil – chopped finely for a fresh, aromatic garnish.
step-by-step instructions
- Prepare the Grill: Preheat your grill to 450°F to ensure high heat for proper searing. Use a sharp knife or a mandoline to slice the zucchini lengthwise into ½ inch thick strips.
- Create the Marinade: In a large mixing bowl, whisk together the olive oil, honey, balsamic vinegar, Italian seasoning, garlic powder, and salt. Gently toss the zucchini strips in this mixture until every piece is evenly coated.
- Arrange on Grill: Carefully place the zucchini strips on the preheated grill grates using tongs. Set aside any remaining balsamic marinade in the bowl for the final step.
- Grill the Vegetable: Leave the zucchini untouched for about 10 minutes until the first side is well-charred. Flip the strips and grill for an additional 3-4 minutes until cooked through but still holding their shape.
- Final Garnish: Transfer the grilled zucchini to a serving platter. Drizzle the reserved balsamic mixture over the top and sprinkle with grated Parmesan cheese and chopped fresh basil before serving.
Selecting the Best Produce
Choosing the Right Zucchini Size
Select medium-sized zucchini for this recipe. Large zucchini often contain larger seeds and have a higher water content, which can lead to a mushy texture after grilling.
Checking for Skin Firmness
Ensure the skin is firm to the touch and free of soft spots or wrinkles. Firm skin indicates freshness and helps the vegetable maintain its structure under high heat.
Identifying the Best Color
Look for a deep, uniform green color across the entire skin. Avoid zucchini with yellowing patches or dull skin, as these are often overripe and less flavorful.
Recommended Grilling Equipment
Using a Mandoline for Uniformity
A mandoline slicer is the most effective tool for achieving consistent 1/2 inch strips. Uniform thickness ensures that every piece of zucchini cooks at the same rate, preventing some from burning while others stay raw.
Utilizing a Grill Basket
If you are working with smaller zucchini or thin slices, use a grill basket. This prevents the strips from slipping through the grates while still allowing the heat and smoke to flavor the vegetable.
Managing Heat on Gas Grills
Gas grills allow for precise temperature control. Ensure you have a working thermometer to confirm the grill has reached 450°F before adding the zucchini to avoid sticking.
Adjusting for Charcoal Grills
When using charcoal, arrange the hot coals to one side for indirect heat or spread them evenly for a high-sear finish. Wait until the coals are gray and glowing to ensure a steady temperature.
Flavor Customizations and Substitutions
Substituting Honey with Maple Syrup
For a vegan-friendly version or a different flavor profile, replace the honey with pure maple syrup. Maple syrup provides a similar sweetness and caramelizes well on the grill.
Using Apple Cider Vinegar as an Alternative
If you do not have balsamic vinegar, apple cider vinegar is a suitable replacement. It offers a bright acidity, though it lacks the deep, syrupy sweetness of balsamic.
Vegan Options for Parmesan Cheese
Replace the Parmesan cheese with nutritional yeast or a plant-based Parmesan alternative. These options provide the desired salty, nutty flavor without using animal-derived ingredients.
Adding Spicy Elements
To add a kick of heat, sprinkle a pinch of red pepper flakes over the zucchini before grilling. You can also add a dash of cayenne pepper to the marinade mixture.
Strategies for Optimal Texture
The Effect of Pre-Salting Zucchini
Zucchini is naturally high in water. Tossing the slices in salt and letting them sit for 15 minutes before marinating draws out excess moisture, resulting in a firmer, crispier grill.
Preventing Overcooking and Mushiness
Avoid the temptation to leave the zucchini on the grill for too long. Once the strips are charred and tender but still have a slight bite, remove them immediately to prevent them from becoming mushy.
Optimizing Grill Temperature
A very hot grill is essential for a good sear. If the grill is too cool, the zucchini will steam in its own juices rather than charring, which negatively impacts the texture.
Applying the Marinade Correctly
Ensure the zucchini is coated but not swimming in oil. Too much marinade can lead to flare-ups on the grill, which may result in an uneven, soot-like char rather than a golden brown sear.
Pairing and Serving Ideas
Pairing with Grilled Lean Proteins
This dish pairs exceptionally well with grilled chicken breasts or lean turkey burgers. The sweetness of the balsamic glaze complements the savory flavors of grilled meats.
Complementing with Grain-Based Salads
Serve the zucchini alongside a chilled quinoa or farro salad. The contrast between the warm, charred vegetable and a cool, citrusy grain salad creates a balanced meal.
Matching with Fresh Fruit Garnishes
For a summer-inspired platter, serve the zucchini with fresh sliced peaches or grilled pineapple. The combination of savory Parmesan and sweet fruit is a classic culinary pairing.
Storage and Reheating Guide
Airtight Container Storage Methods
Store leftover zucchini in an airtight container in the refrigerator for up to three days. Keep the remaining Parmesan and basil separate and add them only when reheating to maintain freshness.
Refreshing Texture in the Oven
To reheat, place the zucchini on a baking sheet in a 350°F oven for 5-7 minutes. This method helps preserve the structure better than a microwave, which can make the vegetable soggy.
Avoiding Microwave Sogginess
If using a microwave, heat the zucchini on medium power in short 30-second intervals. Avoid overcooking, as the high water content in zucchini causes it to release liquid quickly when microwaved.
Troubleshooting Common Issues
Preventing Zucchini from Sticking to Grates
Ensure your grill grates are clean and lightly oiled before adding the vegetables. A clean surface prevents the zucchini from bonding to the metal, allowing for a clean flip.
Fixing Slices that Fall Through the Grill
If slices fall through the grates, it is usually because they are sliced too thin or the grates are too wide. Switch to a grill pan or a perforated grill tray to secure the pieces.
Managing Excessive Charring
If the honey in the marinade causes the zucchini to char too quickly, move the strips to a cooler part of the grill. This allows the interior to cook through without burning the exterior.
Frequently Asked Questions
Can I use yellow summer squash?
Yes, yellow squash can be used interchangeably with zucchini. It has a similar texture and flavor profile and responds the same way to the grilling process.
How do I make this without a grill?
You can use a cast-iron grill pan on the stovetop over medium-high heat. Alternatively, use the broiler setting in your oven for a similar charred effect.
Can I prepare the marinade in advance?
You can mix the marinade up to 24 hours in advance and store it in the refrigerator. However, do not soak the zucchini in the marinade for too long, as the acid in the vinegar can break down the vegetable’s structure.
Is the honey necessary for the recipe?
The honey is used to balance the acidity of the vinegar and create a caramelized crust. If you prefer a more savory dish, you can omit it or replace it with a small amount of brown sugar.
Can I use dried basil instead of fresh?
While dried basil can be used, fresh basil provides a superior aromatic quality. If using dried basil, reduce the quantity to one tablespoon and mix it into the marinade rather than using it as a garnish.
Print
Grilled Zucchini with Parmesan
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
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.
Ingredients
- 1 pounds zucchini (cut into 1/2 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
- Step 1: Preheat your grill to 450°F. Using a sharp knife or mandoline, slice the zucchini lengthwise into ½ inch thick strips.
- Step 2: 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.
- Step 3: Place the zucchini strips carefully on the grill, using tongs if needed. Reserve the balsamic mixture.
- Step 4: 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.
- Step 5: 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.
- Prep Time: 11 minutes
- Cook Time: 14 minutes
- Category: Side Dishes
- Method: Grilling
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 132 kcal
- Sugar: 12 g
- Sodium: 342 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 2 mg