Get it hot—medium-high heat works best. A hot surface helps the zucchini sear quickly, giving you those delicious grill marks and preventing sogginess.

o Wash and dry the zucchini.

o Slice into ¼-inch thick rounds or strips, depending on your preference.

o Lay them out on a tray for even seasoning.

In a large bowl, toss the zucchini with:

o Olive oil

o Garlic powder

o Italian seasoning

o Salt and black pepper

Make sure every slice is lightly coated—this is where all the flavor lives!

o Place the slices on the grill in a single layer.

o Grill for 3–4 minutes per side until tender and slightly charred.

o Don’t overcrowd the grill—work in batches if needed.

Once the zucchini is grilled, transfer it to a plate and immediately sprinkle with Parmesan. The heat helps the cheese melt slightly, creating that savory, crispy topping.

Serve warm and enjoy

Serve your grilled zucchini with Parmesan while it’s still warm—this is when the texture and flavor are at their peak.

Want extra crispiness? Try broiling the grilled slices for 1–2 minutes after adding the cheese.

Use a grill basket if you’re worried about slices slipping through the grates.

For a dairy-free version, substitute with nutritional yeast for a cheesy, nutty flavor.