Grilled Zucchini with Crisp Garlicky Bread Crumbs

F&W's Kay Chun chars zucchini on the grill to add another layer of flavor to this light and simple Parmesan-dusted gratin.

Slideshow: Zucchini Recipes
  • Total Time:
  • Servings: 6
KEY: Summer, Grilling/Barbecuing, Barbecue/Cookout, Casseroles & Gratins, Side Dishes, Basic/Easy, Fast, Healthy, Vegetarian, Dinner

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Ingredients

  • 4 medium zucchini (1 1/2 pounds), halved lengthwise
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • Pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 thick slice of toasted day-old country bread rubbed with 1 halved garlic clove

How to make this recipe

  1. Light a grill. Toss the zucchini with the 2 tablespoons of olive oil and season with salt and pepper. Grill over moderate heat until the zucchini is lightly charred and just tender, about 10 minutes. Cut the zucchini into 2-inch pieces and arrange on a platter. Drizzle with oil and the lemon juice; top with the cheese. Grate the toast over the zucchini on the large holes of a box grater. Serve immediately.
Contributed By Published September 2014

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