My F&W
quick save (...)

Grilled Zucchini with Crisp Garlicky Bread Crumbs

  • FAST

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

  1. 4 medium zucchini (1 1/2 pounds), halved lengthwise
  2. 2 tablespoons extra-virgin olive oil, plus more for drizzling
  3. Kosher salt
  4. Pepper
  5. 1 tablespoon fresh lemon juice
  6. 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  7. 1 thick slice of toasted day-old country bread rubbed with 1 halved garlic clove
  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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.