Grilled Zucchini with Parmesan
Zucchini cooks up quickly on the grill, and when topped with a little parmesan cheese, it’s pretty irresistible. If you can find smaller zucchini that are about 1-inch wide, you can just cut them in half lengthwise. Larger zucchini will need to be cut lengthwise into about ⅓-to ½-inch slices. Prepping them on a large baking sheet makes it really easy to transport out to the grill. If you’d like, you can top the grilled vegetables when they come off the grill with some chopped fresh herbs, such as basil, tarragon, or parsley.
1 pound(s), trimmed, cut lengthwise into ¼-inch slices
Grated Parmesan cheese
- Heat a grill or grill pan to medium-high. Arrange the zucchini on a baking sheet, cut-side up, and coat with cooking spray. Season with salt, black pepper, paprika, and Italian seasoning. Grill the zucchini until grill marks appear, about 3 minutes. Turn the zucchini over and sprinkle with the Parmesan. Grill the zucchini until tender, 3 to 4 minutes.
- Serving size: about 1½ zucchini pieces