This recipe is my all-time favorite way to make zucchini on the grill. I most often use the Pickle Creek Greek Basil & Garlic Olive Oil when I make this recipe, but any of the Pickle Creek basil or garlic olive oils work great here.

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Grilled Zucchini, Italian Style

Course

Side Dish

Cuisine

Italian

Prep Time

10 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 2 medium zucchini
• 2 tbsp. freshly grated Parmesan
• 1-2 tbsp. Pickle Creek herb-infused olive oil
• 1 tbsp. Italian bread crumbs
• sea salt
• Freshly ground black pepper
• 1 tbsp. Fresh basil leaves, chopped

Course Side Dish Cuisine Italian Prep Time 10 minutes Cook Time 15 minutes Servings people Ingredients 2 medium zucchini 2 tbsp. freshly grated Parmesan 1-2 tbsp. Pickle Creek herb-infused olive oil 1 tbsp. Italian bread crumbs sea salt Freshly ground black pepper 1 tbsp. Fresh basil leaves, chopped

Instructions

1. Heat grill to medium-high heat. Slice zucchini lengthwise into 1/4-inch thick slices (about 4 slices per zucchini). Rub each side of the zucchini with Pickle Creek infused olive oil. Season with salt and peppers.
2. Grill zucchini over medium-high heat about 10 minutes, flipping zucchini halfway through. While zucchini grills, stir together Parmesan, bread crumbs, and fresh chopped basil.
3. Lay grilled zucchini slices flat on a plate. Top with Parmesan, basil, and bread crumb mixture. Adjust salt and pepper seasonings, if needed. Enjoy!

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