Grilled Zucchini with Garlic Parmesan Butter

Grilled Zucchini with Parmesan Garlic Butter

Hope you’re all soaking up this (hot, hot, hot) sun and eating all the summer produce you can get your hands on! I feel like I’ve hit my all-time record of most zucchinis eaten in a 3-month time span, and I’m happy to continue to keep it going until the end of the season. There’s nothing like strolling through the farmers market thinking of all the possibilities when you see beautiful, fresh, succulent in-season food waiting to be brought home and cooked. The zucchini I picked up from Flaim Farms at the Collingswood Farmers Market was the inspiration for this particular dish. If you’re like me and can’t get enough zucchini, here’s another recipe to add to your arsenal. Since the zucchini is grilled, it’s perfect for when you’re already cooking something else on the grill (which should be every night but pizza night, right?! and even pizza night can be brought to the grill…).

Grilled Zucchini with Garlic Parmesan Butter (serves 4)
Prep Time: 15 minutes | Cook Time:5minutes

3 medium-sized zucchini, washed and scrubbed
1 Textra virgin olive oil
2 T unsalted butter at room temperature
1/4 c finely grated parmesan cheese
2 cloves garlic, minced
salt and pepper to taste

Preheat an outdoor grill to medium-high heat.

First, let me stress how essential it is to really give your zucchini a good scrub! I have found that if I’m not meticulous with my scrubbing, inevitably the zucchini gives a bit of a grainy/soily texture when you bite in akin to getting grit in a clam. Not pleasant at all. After washing, dry your zucchini with a paper towel and remove both ends. Cut long, thin, vertical strips about 1/3″ thick. You can use a mandolin for this if you’d like, or just freehand it. I typically get 4-5 slices out of 1 zucchini. Drizzle both sides of your zucchini slices with the olive oil and season both sides generously with salt and pepper.

In a small bowl, combine the room temperature butter, parmesan cheese, minced garlic and some more black pepper (to taste) with a spoon or fork until well-mixed. Spread a thin, even layer of the garlic parmesan butter mixture over each slice of zucchini. I typically will put a small dollop on each slice and then spread with my fingers.

When all the zucchini slices have the butter mixture, lay them out in an even layer on your grill. Close the lid. Let them cook about 5 minutes until grill marks appear on the bottom and zucchini is tender. DO NOT FLIP. This would defeat the purpose of having the buttery deliciousness on the top :)

Remove from the grill and enjoy!


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  1. Just stopping by to thank you for this post, Leanne, to express my eagerness to see whatever else you’re working on next, and to see if you get comments on your blog. I know from having my own that they’re rare, but I live in hope that readers will engage with you.

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