This is a great way to grill zucchini. We've always added a little olive oil to the butter, garlic, parsley mixture. I just cut the zucchini in half and lightly score it then rub the butter mixture into it and grill. The grill marks come out nice. After it's off the grill sprinkle with parmesan and let it melt. If you put parmesan on during grilling it gets messy and may burn. If you want to avoid all that just put it all in a foil packet.
This is a great way to grill zucchini. We've always added a little olive oil to the butter, garlic, parsley mixture. I just cut the zucchini in half and lightly score it then rub the butter mixture into it and grill. The grill marks come out nice. After it's off the grill sprinkle with parmesan and let it melt. If you put parmesan on during grilling it gets messy and may burn. If you want to avoid all that just put it all in a foil packet.
This was soooo yummy!!! I cooked in the oven under broil and it turned out great but I had to add a little salt which made it perfect! It was hard to do the butter on the bottom skin side of slices - next time I think I'll just spray my sheet with non-stick and put the butter and cheese on one side. Ty for such a great dish!
These were fantastic! Admittedly I didn't really measure anything just eyeballed it as we are camping and I'm kinda lazy! I mixed everything brushed it on the zucchini spears and slapped them on the grill (ok Mr. LTH did the last part). They were simple & delightful. These will def be on the menu frequently at the LTH house. TY angie for an awesome side dish!!! (Photo on the way)
This is a terrific recipe! I've made this a few times now for company and people always ask for the recipe and are excited to learn a new way to cook zucchini, especially for the grill. I've taken the advice of some other commenters and used part olive oil, part butter, instead of all butter. I cut the zucchini lengthwise into four pieces; placed the zucchini strips on the grill, curved side up where appropriate. I used a basting brush to coat the top side with the butter/garlic/parsley marinate. After about 5 minutes I flipped the zucchini strips, basted the other side, and sprinkled with parmesan. 4 or 5 minutes later, they’re ready to come off the grill, looking gorgeous and tasting delicious. I highly suggest adding this recipe to your grilling repertoire.
Nice simple side dish requiring little effort and few ingredients. I thought the amounts of butter and Parmesan a little too generous however so I just adjusted the amounts to taste. Salt not in order because of the Parmesan but pepper definitely is. Hubs doesn't care for Parmesan so he left it off his and I have to say I actually prefered his without the cheese!
I'm doing weight watchers and I'm desperate for healthy good-tasting sides. I didn't have any parsley so I went with butter minced garlic salt and the cheap sawdust-style parmesan. SO GOOOOD! can't imagine how good it would be with the right ingredients. Make this!
Soooo good! I used both zucchini and yellow squash and both were good but I did prefer the zucchini. Made exactly as recipe described and added the parmesean cheese the final couple of minutes just to melt. No way to turn them I was afraid all the 'good stuff' would fall off. Try this you won't be disappointed.
With no indication of how long these should go under the broiler it's easy to end up with burnt cheese and underdone zucchini. Maybe try to include the instructions instead of just alluding to them.
This recipe was wonderful. I use 4 or 5 TB of butter a spin of olive oil and a spin of sesame oil. To this I added some sesame seeds and dry parsley salt and pepper. I put about 1/2 cup of grated Parmesan cheese and 1/4 to 1/3 c of Panko Breadcrumbs. I used 2 zucchini sliced off the ends and then sliced them in half lengthwise. I sliced a small portion off the skin side to both level the pieces and also to open up to the meat. I dried the squash with paper towels and scooped out the center seeds and pithy part and salted generously (this is a bland veggie and needs the salt even using the Parm. I scored the skin side and basted with the butter lightly on both sides. I put it flesh side down on the grill for 4 or 5 minutes basted and flipped. Then I filled the cavity with the remaining butter mixture and filled with the Parmesan/Panko. I grilled for another 8 minutes. Then I put them on a foil covered cookie sheet and put under the broiler for about 3 or 4 minutes til the cheese was a beautiful crisp golden brown. We enjoyed this with Filet Mignon and it was just perfect not to filling but not needing anything else. In spite of salting as well as I did I will probably add a bit more next time and there will definitely be a next time! Delightful way to enjoy summer's bounty of Zucchini.
