grilled parmesan-garlic zucchini

I’ve done this in a stovetop grill pan or in a large skillet indoors. Crank up your gas grill and cook the zucchini there to keep the house cool. If you are using a gas or charcoal grill and don't have a grill pan or basket, consider cutting your zucchini into lengthwise slices to keep it from falling through the grates. Lovely as a side and at any temperature, these crispy-cheesy zucchini “coins” also serve well as a healthy appetizer with a dip — see suggestions below.

serves 4

Ingredients

2 medium zucchini, scrubbed, trimmed and cut into ¼-inch thick coins
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 large plump clove garlic, minced
2 tablespoons olive oil
1/3 cup finely grated Parmigiano-Reggiano cheese-1 ounce

Instructions

GET THE GRILL READY: Set grill for direct medium heat (350 degrees). Brush grates clean or use a grill pan or basket.
PREP THE ZUCCHINI: Meanwhile, in a medium bowl, toss together the zucchini, salt, pepper, garlic, and oil.
GRILL THE ZUCCHINI on one side (lid closed) until grill marks appear—about 3 minutes. Turn the zucchini coins over.
ADD CHEESE/GRILL/TURN/REPEAT: Add a small pinch grated Parmigiano-Reggiano to the grilled side of each zucchini coin. When melted, and the second side is then browned, turn the zucchini over again. To the second side, add the same small pinch of grated Parmigiano-Reggiano to each coin and let the cheese melt. Turn zucchini again and you’ll see the crispy cheese on top now. Grill for a minute or so, then turn the zucchini one last time and the second side comes up cheesy-crispy, too.
SERVE HOT, WARM, AT ROOM TEMP, OR COLD as an appetizer or as a side. If an appetizer, you might consider a dip such as a small cup of marinara sauce, pesto, or aioli.

Notes

To ensure you’ve turned or added cheese to each coin, add the zucchini to the grill/pan in clear rows and work on the first row to the right all the way down each time, for example.

Tasty with Cheddar cheese and salsa as a dip, too.