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

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  • 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

497086 recipes/grilled-zucchini-with-crisp-garlicky-bread-crumbs 2014-08-08T18:16:16+00:00 Kay Chun summer|grilling-barbecuing|barbecue-cookout|casseroles-and-gratins|side-dishes|6|basic-easy|fast|healthy|vegetarian|weeknight-dinner september-2014,Kay Chun recipes,grilled-zucchini-with-crisp-garlicky-bread-crumbs 497086

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