Description
This recipe outlines how to prepare grilled zucchini with a flavorful Parmesan and panko topping, resulting in tender-crisp zucchini with a golden-brown, savory crust.
Ingredients
- ¼ cup olive oil
- 2 cloves garlic, finely chopped
- ¼ teaspoon crushed red pepper, or to taste
- ½ cup whole-wheat panko breadcrumbs
- 2 ounces Parmesan cheese, grated (about 1/2 cup)
- 1 ½ teaspoons fresh thyme leaves or 1 teaspoon dried thyme, crushed
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- 2 large zucchini, halved lengthwise
- Lemon wedges for serving
Instructions
- Combine 1/4 cup oil, 2 garlic cloves and 1/4 teaspoon 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 1/2 cup panko, 2 ounces Parmesan, 1 1/2 teaspoons thyme, 1 teaspoon lemon zest and 1/4 teaspoon salt.
- Preheat grill to very high (at least 500°F). Oil the grill grates, using tongs to hold an oil-soaked paper towel. Place 2 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.
Notes
- The recipe suggests using tongs to hold an oil-soaked paper towel for oiling the grill grates, which is a safe and effective method.
- Adjust the amount of crushed red pepper to your desired level of spice.
- Fresh thyme is recommended for optimal flavor, but dried thyme can be used as a substitute.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean