Grilled Zucchini Rounds

Ingredients

• 3 medium (about 907 g total (2 lb))courgettes
• 30 ml (2 tablespoons)olive oil
• 1 teaspoongarlic powder
• 1 teaspoondried Italian seasoning (or a mix of dried oregano and basil)
• ½ teaspoon, plus extra for sweatingsea salt
• ¼ teaspoonblack pepper
• 25 g (¼ cup)grated Parmesan
• to tastefresh parsley or basil, chopped, for garnish

Instructions

1. 1

   Slice the courgettes

   Wash and thoroughly dry the courgettes, then trim off the stem and blossom ends. Slice into rounds about 1.3 cm (½ inch) thick using a sharp knife or mandoline, keeping the slices even so they cook uniformly.

2. 2

   Salt the rounds

   Arrange the courgette rounds in a single layer on a baking sheet lined with kitchen paper. Lightly salt both sides and leave for 15–20 minutes, until moisture beads on the surface.

3. 3

   Heat the grill

   While the courgettes stand, preheat an outdoor grill or indoor grill pan to medium-high, about 200–230°C (400–450°F).

4. 4

   Pat them dry

   After 15–20 minutes, use fresh kitchen paper to pat the rounds completely dry, wiping away excess salt and moisture. Transfer them to a large bowl.

5. 5

   Mix the seasoning

   In a small bowl, whisk together the garlic powder, Italian seasoning, ½ teaspoon sea salt and black pepper.

6. 6

   Oil and season

   Drizzle the olive oil over the courgette rounds and toss gently until lightly coated. Add the seasoning mixture and toss again to distribute it evenly.

7. 7

   Grill the rounds

   Use tongs to arrange the rounds in a single layer on the preheated grill grates, cooking in batches if needed to avoid overcrowding. Close the lid and grill for about 3–4 minutes per side, until deeply marked and tender with a little bite.

8. 8

   Add the Parmesan

   After turning the rounds, sprinkle the grated Parmesan over them during the final minute of cooking on the second side. Let it soften slightly from the heat.

9. 9

   Garnish and serve

   Carefully transfer the rounds to a serving platter and scatter over chopped parsley or basil. Serve warm for the best texture and flavour.

What are grilled courgette rounds?

This is a simple side dish of sliced courgette cooked over direct heat until it has browned marks but still holds its shape. Grilling vegetables is common in many Mediterranean-style kitchens, where olive oil and herbs make a straightforward, flavourful combination.

Here, salting the rounds before cooking helps them grill rather than steam, and Parmesan adds a savoury finish. Even slices and a hot grill keep the centres tender without making them limp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 85 calories, 0g protein, 0g carbs, 0g fat.

Courgettes provide most of the carbohydrate, while olive oil contributes most of the fat and Parmesan adds some fat and protein. Serve a portion alongside a protein-rich main and another vegetable or wholegrain side to make a more complete plate.

Why salt the courgettes first?

Salting: A light coating of salt draws moisture to the surface during the 15–20-minute rest. Pat the rounds thoroughly dry afterwards so they can make good contact with the grill.

Timing: The salt used for sweating is additional to the measured ½ teaspoon in the seasoning mix. Wipe away the excess with the moisture rather than adding more salt at this stage.

Keep the seasoning even

Dry mix: Combining the garlic powder, Italian seasoning, measured salt and pepper separately helps spread the flavour across the rounds. Toss the courgettes gently after adding the oil so all sides receive a light coating.

Oil: The olive oil helps the seasoning cling and reduces sticking. Avoid pouring on extra oil, which can drip onto the grill.

Look for colour and a little bite

Grill marks: Deep brown marks are a useful sign that the rounds have seared. Give them about 3–4 minutes per side, adjusting to the heat of your grill.

Texture: The courgettes should be tender but not collapsing. If they are still firm in the centre, give them a little more time; remove them before they become very soft.

Add the cheese at the end

Parmesan: Sprinkle it on during the final minute on the second side, as directed, so it warms and softens without spending the whole cooking time over the heat. Grated cheese is easier to distribute across the rounds.

Fresh herbs: Parsley or basil adds a fresh contrast to the browned courgette and savoury cheese. Scatter it over the rounds just before serving.

Plan the grilling in batches

Space: Arrange the rounds in one layer with room between them. Crowding the grill makes it harder for the surfaces to brown evenly.

Batches: If the grill is small, cook in batches and keep the finished rounds together on a platter. Serve them warm as a side with grilled fish, chicken, or a grain-based main.

Recipe notes & tips

• Choose firm courgettes and dry them well before slicing.
• Keep the rounds close to 1.3 cm thick so they cook at a similar rate.
• Use kitchen paper to remove surface moisture after salting.
• Preheat the grill before adding the courgettes for clearer sear marks.
• Grill in batches if the rounds would otherwise touch or overlap.
• Add the fresh herbs after grilling to keep their flavour bright.

Variations

• Use mixed herbs: Replace the Italian seasoning with dried oregano and basil.
• Add chilli: Include a pinch of chilli flakes in the seasoning for gentle heat.
• Try another cheese: Finish with finely grated pecorino instead of Parmesan.
• Add lemon: Squeeze a little lemon juice over the rounds just before serving.
• Change the herbs: Use chopped chives or mint as the fresh garnish.

Common mistakes to avoid

• Skipping the rest: The rounds may release more moisture on the grill; salt them for 15–20 minutes and pat them dry.
• Uneven slicing: Thin pieces can soften before thick ones cook; aim for rounds about 1.3 cm thick.
• Crowding the grill: The rounds may not brown well; leave space and cook in batches.
• Using a cool grill: The courgettes can soften before getting grill marks; preheat to 200–230°C.
• Adding Parmesan too early: It can overcook during grilling; add it during the final minute on the second side.

How to store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat briefly in a hot grill pan or frying pan; the courgettes will be softer than when freshly grilled.

Frequently asked questions