Grilled zucchini is one of the great food joys of summer. In this easy recipe, the crunchy, bright breadcrumbs offset the sweet, soft zucchini in the most delightful way. Serve this healthy side with grilled chicken, fish or shrimp or as part of a vegetarian summer meal. This recipe is easily doubled or tripled if you have a bumper crop of zucchini. Source:, April 2019

Liz Mervosh


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

234 calories; 17.6 g total fat; 3.6 g saturated fat; 9 mg cholesterol; 351 mg sodium. 450 mg potassium; 2.6 g carbohydrates; 1.6 g fiber; 4 g sugar; 6.4 g protein; 482 IU vitamin a iu; 31 mg vitamin c; 40 mcg folate; 116 mg calcium; 1 mg iron; 34 mg magnesium;