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Grilled Zucchini with Basil, Parmesan and Pepitas

This recipe is perfect for using those extra large zucchini.  The slices are large enough not to slide between the grates on the grill, and they cook to tender perfection.  When using smaller zucchini, slice lengthwise.  Garnish with tomatoes or nasturtiums for color.


  • sliced zucchini
  • olive oil
  • chopped basil leaves to taste
  • chopped parsley leaves to taste
  • parmesan grated, to taste
  • pepitas to taste

Mustard Viniagarette - whisk together

  • 1/2 C olive oil
  • 2 T white wine vinegar
  • 1 t mustard
  • 1/4 t salt
  • 1 clove garlic minced


  1. Slice large zucchini into rounds, or small zucchini into ribbons.  Brush or spray lightly with olive oil.  Place on grill over medium heat for several minutes until tender.  Transfer to plate.  Drizzle with vinaigrette, chopped herbs, pepitas and Parmesan to taste.  Garnish with nasturtiums or chopped cherry tomatoes.