Let’s be honest: when the smoker is loaded with brisket and ribs, the veggies usually feel like an afterthought. These Grilled Parmesan Zucchini Planks change that. They’re savory, salty, and have just enough char to hold their own next to the main event. Just fair warning—once that golden parmesan crust hits the table, they might disappear faster than the burnt ends.
Ultimate Grilled Parmesan Zucchini Flats
These zucchini flats are sliced lengthwise into thin, wide planks (about ¼-inch thick) for maximum surface area—perfect for soaking up garlic-herb oil, developing deep grill or broil char, and holding a generous golden parmesan crust that turns irresistibly crisp. The result is tender inside with caramelized, cheesy edges and a bright lemon finish. Quick to prepare, easy to eat, and a standout veggie side for any BBQ spread.
Ingredients
Method
- Slice zucchini lengthwise into ¼-inch flats
- Brush with garlic-herb oil
- Grill 6–8 min or roast/broil 10–14 min
- Press Parmesan-lemon on top near end
- Finish with herbs & lemon squeeze
Notes
Storage Tip: Best fresh. Refrigerate leftovers 1–2 days; re-crisp in 400°F oven 5–7 min (microwave makes them soggy).
