Blackstone Parmesan Zucchini is an easy side dish made with fresh zucchini coated in a crispy Parmesan breadcrumb mixture and cooked until golden brown on the griddle. This simple recipe comes together quickly and makes a delicious way to enjoy summer zucchini alongside your favorite grilled meals.
Get My Easy Grilling Cookbook Bundle for 75% OFF
This is the best recipe to make when zucchini is in season because it uses simple ingredients, cooks fast, and pairs well with everything from burgers to grilled chicken.
Why You’ll Love This Recipe!
- Crispy and Flavorful – The combination of panko breadcrumbs and Parmesan cheese creates a golden, crispy coating that makes zucchini irresistible.
- Easy Blackstone Side Dish – With just a few simple ingredients and minimal prep, this recipe comes together in less than 20 minutes.
- Great Way to Use Fresh Zucchini – Whether you’re picking zucchini from the garden or grabbing it on sale at the store, this recipe turns it into a family-friendly side dish.
- Pairs with Almost Anything – Serve it alongside burgers, chicken, steak, pork chops, or your favorite Blackstone Griddle recipes.
- Kid-Approved Vegetable Recipe – The crunchy coating and ranch dipping sauce make this an easy way to get everyone excited about eating their vegetables.
- Perfect for Summer Cookouts – It cooks right on the griddle, freeing up oven space and making it a great addition to any backyard meal.
Ingredients
- Zucchini – Choose medium-sized zucchini that are firm and free of soft spots. Larger zucchini can be used, but they may contain more seeds and extra moisture.
- Egg – Helps the breadcrumb mixture stick to the zucchini and creates a crispy coating.
- Panko Breadcrumbs – Panko breadcrumbs create a lighter, crispier texture than traditional breadcrumbs. You can substitute regular breadcrumbs if needed.
- Parmesan Cheese – Freshly grated Parmesan provides the best flavor, but pre-grated Parmesan works well for convenience.
- Salt – Enhances the flavor of the zucchini and breadcrumb coating. You can also use kosher salt.
- Black Pepper – Adds a mild amount of seasoning and balances the richness of the Parmesan cheese.
- Garlic Powder – Gives the coating extra flavor without overpowering the zucchini.
- Avocado Oil – A great option for griddle cooking because of its high smoke point. Vegetable oil or canola oil can also be used or any cooking oil of choice.
- Ranch Dressing (Optional) – Perfect for dipping and a family favorite, but marinara sauce or your favorite dipping sauce works great too.
How to Make Blackstone Parmesan Zucchini
Step 1 – Slice 2 medium zucchini lengthwise into ¼-inch thick strips (about 8 slices total). A mandolin can help ensure even slices.
Step 2 – In a small bowl, beat 1 large egg. In a separate bowl, combine 1 cup panko breadcrumbs, ⅓ cup grated Parmesan cheese, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder.
Step 3 – Dip each zucchini slice into the beaten egg, then coat evenly in the breadcrumb mixture.
Step 4 – Place zucchini on the flat top grill in a single layer. Cook for 2–3 minutes per side, until golden brown and crispy on the hot griddle. Add more avocado oil (up to 1 additional tablespoon) as needed, especially when flipping. Serve warm with ranch dressing, if desired.
Tips for Success
- Slice the zucchini evenly so all pieces cook at the same rate.
- Work in batches if needed for the crispiest texture.
- We’ve found that medium heat works best for creating a golden crust without burning the breadcrumbs.
- Add a little extra oil when flipping to help the coating crisp up evenly.
- Serve immediately for the best texture and crunch.
Variations & Substitutions
- Use yellow squash instead of zucchini.
- Swap avocado oil with vegetable oil or olive oil.
- Add Italian seasoning to the breadcrumb mixture for extra flavor.
- Sprinkle with additional Parmesan cheese before serving.
- Serve with marinara sauce instead of ranch dressing.
Storage, Leftovers & Freezer Instructions
- Refrigerator – Store leftovers in an airtight container for up to 3 days.
- Reheating – For the best texture, reheat in a skillet, air fryer, or on the griddle until warmed through and crispy. Avoid microwaving, as the coating may become soft.
- Freezing – This recipe is best enjoyed fresh and is not recommended for freezing because the coating can become soggy when thawed.
FAQs
Yes. You can cook the zucchini in a large skillet on the stovetop or bake it in the oven until golden brown.
Make sure the griddle is fully preheated and avoid overcrowding the cooking surface. Cooking in batches helps achieve a crispier texture.
Yes, but panko breadcrumbs create a lighter and crispier coating.
No. The skin helps the zucchini hold its shape and adds extra color and texture.
More Easy Blackstone Side Dishes
Blackstone Parmesan Zucchini is one of our favorite ways to turn fresh zucchini into a crispy, flavorful side dish. It’s easy enough for busy weeknights but delicious enough to serve at cookouts and family gatherings. The combination of Parmesan cheese and crunchy breadcrumbs makes this recipe a great way to get everyone excited about eating their vegetables.
If you make this Blackstone Parmesan Zucchini, we’d love to hear how it turned out! Leave a comment below and let us know what you served it with. Don’t forget to rate the recipe and share your favorite variations.
Blackstone Parmesan Zucchini
Ingredients
- 2 medium zucchini
- 1 large egg
- 1 cup panko breadcrumbs
- ⅓ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 –2 tablespoons avocado oil as needed
- Optional: ranch dressing for dipping
See how we calculate recipe costs.
Instructions
- Slice 2 medium zucchini lengthwise into ¼-inch thick strips (about 8 slices total). A mandolin can help ensure even slices.
- In a small bowl, beat 1 large egg. In a separate bowl, combine 1 cup panko breadcrumbs, ⅓ cup grated Parmesan cheese, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder.
- Heat a griddle over medium heat for a few minutes, then add about 1 tablespoon avocado oil.
- Dip each zucchini slice into the beaten egg, then coat evenly in the breadcrumb mixture.
- Place zucchini on the griddle. Cook for 2–3 minutes per side, until golden brown and crispy. Add more avocado oil (up to 1 additional tablespoon) as needed, especially when flipping.
- Serve warm with ranch dressing, if desired.
