I have one last zucchini recipe to share with you for this year. Easy Grilled Zucchini Parmesan is a simple weeknight meal, and can be made outdoors or in! It’s a play on a lightened up version of eggplant parmesan I’ve been making for the past few years. With my eggplant slow to come on in the garden, but an abundance of zucchini, I decided to swap in thick slices of zucchini, and threw them on the grill because my family can’t get enough grilled zucchini this year!
Easy Grilled Zucchini Parmesan comes together quickly. Thick slices of zucchini are grilled just until grill marks form, giving each slice delicious grilled flavor. Each slice of zucchini is topped with marinara sauce, mozzarella cheese, and seasoned breadcrumbs, then baked until the cheese is melted and the breadcrumb topping is crisp and golden. This recipe is so much easier, faster, and lighter than breading each individual slice and frying it, as in traditional eggplant parmesan!
Serve Easy Grilled Zucchini Parmesan on top of your favorite cooked pasta or cooked polenta. While testing this recipe, I did both - and polenta was my favorite! Pasta is traditionally served with eggplant parmesan, but since this grilled zucchini version is not traditional, why not mix it up?! I hope you’ll savor the end of zucchini season by giving this recipe a try!
Original publication date: August 16, 2021
Easy Grilled Zucchini Parmesan is a simple weeknight meal, and can be made outdoors or in!
1 cup panko breadcrumbs
1/2 cup finely grated parmesan cheese
1 tsp. Italian seasoning blend
1 tsp. kosher salt
1/2 tsp. ground black pepper
2 Tbsp. extra-virgin olive oil
3 medium zucchini
1 Tbsp. extra-virgin olive oil
Kosher salt and ground black pepper
1 cup prepared marinara sauce
12 oz. fresh mozzarella cheese, sliced
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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