Grilled Zucchini With Parmesan Bread Crumbs Recipes

ZESTY PARMESAN-BREADCRUMB-CRUSTED ZUCCHINI

Steps:

• Preheat oven to 350 F. Spray an 8-inch or 9-inch round pie dish with pan spray.
• Slice the zucchini into 1/8- to 1/4-inch slices. Arrange slices in a shingle fashion from the outside edge of the dish to the center.
• Mix together the salt, spices, breadcrumbs, and Parmesan cheese. Stir in the oil to coat all the breadcrumbs.
• Sprinkle the breadcrumb mixture over the zucchini. Make sure you get all the nooks and crannies of the zucchini slices.
• Place in the oven for 30 to 35 minutes or until the breadcrumbs are golden brown and the zucchini is cooked through.

PARMESAN ROASTED ZUCCHINI

Steps:

• Preheat the oven to 425 degrees F.
• Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
• Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
• Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.

GRILLED ZUCCHINI

Steps:

• Preheat a gas or charcoal grill to high heat (400 to 450 degrees F). Trim off the ends of each zucchini and cut it lengthwise into quarters so that you have four batons per zucchini. Place on a rimmed baking sheet or on a large baking pan.
• Drizzle the zucchini with olive oil and sprinkle with Italian seasoning (if using), salt, and pepper.
• Place the zucchini on the grill so that one of the cut sides is touching the grates. Grill for 4 minutes, until clear grill marks appear.
• Flip the zucchini over onto the back (peel) side. Grill for 5 additional minutes. At this point, you can flip it to the remaining ungrilled cut side for 1 to 2 minutes if you'd like grill marks on all surfaces (we usually just serve it as is!). Transfer back to the baking sheet or to a serving platter.
• Squeeze the lemon over the top and sprinkle with Parmesan. Enjoy!

STUFFED GRILLED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-in. shells. Brush with 2 teaspoons oil; set aside. Chop pulp. , In a large skillet, saute pulp and onion in remaining oil. Add garlic; cook 1 minute longer. Add bread crumbs; cook and stir until golden brown, about 2 minutes. , Remove from the heat. Stir in the mozzarella cheese, mint and salt. Spoon into zucchini shells. Sprinkle with Parmesan cheese. , Grill, covered, over medium heat until zucchini is tender, 8-10 minutes.

ZUCCHINI PARMESAN CRISPS

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
• Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

GRILLED GARLIC PARMESAN ZUCCHINI

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise, making 6 slices per zucchini.
• Mix the butter, garlic, and parsley in a bowl, and spread the mixture on both sides of each zucchini slice. Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese sides up, crosswise on the preheated grill to keep them from falling through.
• Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.

GRILLED ZUCCHINI WITH PARMESAN

Steps:

• Combine oil, garlic and crushed red pepper in a small skillet over low heat. Cook, stirring often, until the garlic is softened and light golden, 3 to 4 minutes. Remove from heat; let cool for 5 minutes. Stir in panko, Parmesan, thyme, lemon zest and salt.
• Preheat grill to very high (at least 500 degrees F). Oil the grill grates, using tongs to hold an oil-soaked paper towel. Place zucchini, cut-sides down, on the oiled grates; grill, uncovered, until tender-crisp, about 5 minutes per side. Flip the zucchini so they are cut-side up; spoon the panko mixture evenly on top. Grill, covered, until the topping is golden brown in spots, 2 to 3 minutes. Carefully transfer to a serving platter. Serve with lemon wedges.

PARMESAN ZUCCHINI BREAD

Steps:

• In a large bowl, combine the flour, cheese, salt, baking powder and baking soda. In another bowl, whisk the eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and onion., Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, about 1 hour. Cool for 10 minutes before removing from pan to a wire rack.

GRILLED PARMESAN ZUCCHINI

Steps:

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