Barbecued garlic and Parmesan courgettes

    20 min

    Slices of courgette are topped with garlic-herb butter and topped with Parmesan cheese, then cooked on the bbq until the cheese has melted.

    6 people made this

    Serves: 4 

    • 3 courgettes
    • 3 tablespoons butter, softened
    • 2 cloves garlic, minced
    • 1 tablespoon fresh chopped parsley
    • 40g freshly grated Parmesan cheese

    Prep:12min  ›  Cook:8min  ›  Ready in:20min 

    1. Preheat an outdoor barbecue for medium-high heat; lightly oil the grilling grate.
    2. Cut the courgettes in half crosswise, then slice each half into 3 slices lengthwise, making 6 slices per courgette.
    3. Mix the butter, garlic and parsley in a bowl; spread the mixture on both sides of each courgette slice. Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese side up, crosswise on the preheated barbecue grate to keep them from falling through.
    4. Cook the courgette slices until cooked through, the cheese has melted and the slices are showing some char-grilled marks, about 8 minutes.

    Parmesan cheese:

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (222)


    This is a great way to grill zucchini. We've always added a little olive oil to the butter, garlic, parsley mixture. I just cut the zucchini in half and lightly score it then rub the butter mixture into it and grill. The grill marks come out nice. After it's off the grill sprinkle with parmesan and let it melt. If you put parmesan on during grilling it gets messy and may burn. If you want to avoid all that just put it all in a foil packet.  -  11 Aug 2009  (Review from Allrecipes US | Canada)


    This was soooo yummy!!! I cooked in the oven under broil and it turned out great but I had to add a little salt which made it perfect! It was hard to do the butter on the bottom skin side of slices - next time I think I'll just spray my sheet with non-stick and put the butter and cheese on one side. Ty for such a great dish!  -  16 Aug 2009  (Review from Allrecipes US | Canada)


    These were fantastic! Admittedly, I didn't really measure anything, just eyeballed it, as we are camping and I'm kinda lazy! I mixed everything, brushed it on the zucchini spears, and slapped them on the grill (ok, Mr. LTH did the last part). They were simple & delightful. These will def be on the menu frequently at the LTH house. TY, angie, for an awesome side dish!!! (Photo on the way)  -  12 Aug 2009  (Review from Allrecipes US | Canada)