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Grilled Parmesan Zucchini

Rated as 4.69 out of 5 Stars

"Love veggies on the grill. I barely got any of this because it disappeared so quickly."
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25 m servings 265 cals
Original recipe yields 2 servings


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  • Prep

  • Cook

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  1. Preheat an outdoor grill for medium-high heat. Lightly oil a 9x12-inch foil pan with cooking spray.
  2. Mix butter and garlic together in a bowl.
  3. Lay zucchini slices in rows in the foil pan, overlapping if necessary. Brush butter on each slice and sprinkle with Parmesan cheese.
  4. Cook on preheated grill until cheese melts and zucchini is tender, 12 to 15 minutes.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 265 calories; 23.2 g fat; 6.6 g carbohydrates; 9.8 g protein; 60 mg cholesterol; 478 mg sodium. Full nutrition

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Read all reviews 35
  1. 51 Ratings

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Most helpful positive review

Delicious !!! I baked them. Between the butter and Parmesan - No salt needed:)

Most helpful critical review

Grilled in the tin pan but needed more like 30 min cooking time.

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Least positive

Delicious !!! I baked them. Between the butter and Parmesan - No salt needed:)

Delicious! I was wondering if the saltiness from the cheese would be enough, and even considered adding a bit of salt, but I refrained and I'm so glad that I did, as it was perfectly seasoned. T...

One of the many ways to cook, prepare, and enjoy zucchini. Delicious!

Delicious. Made in oven. Set temp 400F. I sliced first batch too thin. 1/4 inch worked best. No need for salt, the butter and Parmesan seasoned them perfectly. Garlic lover... Added 2clove...

So simple and delicious! I used additional garlic (garlic paste - I was feeling a bit lazy) since we love it s much and I did not brush both sides of each piece. I sprayed the foil, brushed gar...

Omg simply delicious. I wouldn't change a thing

I served these at a drinks party and the vegetarians LOVED them!

simple and delicious. also made in the oven. 350 for 15 min. prefect!

I made a modified version of this recipe because I didn't have enough butter and I had parmesan flakes (not the grated stuff). I sprayed olive oil on the sliced zucchini, added salted sunflower ...