This grilled zucchini is delicious both hot off the grill and at room temperature. Discover how to grill zucchini with Parmesan for a flavorful twist on this summer favorite.
Ingredients:
- 1 pound zucchini, cut into 1/2-inch strips
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 2 tablespoons fresh Parmesan cheese, grated
- 2 tablespoons fresh basil, chopped
Instructions:
- Preheat the grill to 450°F. Slice the zucchini lengthwise into 1/2-inch thick strips using a sharp knife or mandoline.
- In a large bowl, combine the olive oil, honey, balsamic vinegar, Italian seasoning, garlic powder, and salt. Toss the zucchini strips in the mixture, ensuring they are evenly coated.
- Carefully place the zucchini strips on the grill using tongs. Reserve the remaining balsamic mixture.
- Grill the zucchini for about 10 minutes until charred on one side. Flip and grill for an additional 3-4 minutes until tender but still intact.
- Transfer the zucchini to a platter, drizzle with the remaining balsamic mixture, and top with Parmesan cheese and fresh basil. Serve and enjoy!
Notes:
- If using smaller or shorter zucchini, consider using a grill basket or pan to prevent them from falling through the grates.
- Be cautious not to overcook the zucchini, as it can become mushy quickly.
- For even cooking, cut the zucchini into 1/2-inch strips to avoid under or overcooking.
