Grilled zucchini is one of the great food joys of summer. In this easy recipe, the crunchy, bright breadcrumbs offset the sweet, soft zucchini in the most delightful way. Serve this healthy side with grilled chicken, fish or shrimp or as part of a vegetarian summer meal. This recipe is easily doubled or tripled if you have a bumper crop of zucchini.

YIELDS: 4
TOTAL TIME: 25 mins

Ingredients:

  • 1/4 cup olive oil
  • 2 cloves garlic, finely chopped
  • 1/4 tsp. crushed red pepper, or to taste
  • 1/2 cup whole-wheat panko breadcrumbs
  • 2 oz. Parmesan cheese, grated (about 1/2 cup)
  • 1½ tsp. fresh thyme leaves or 1 tsp. dried thyme, crushed
  • 1 tsp. lemon zest
  • 1/4 tsp. salt
  • 2 large zucchini, halved lengthwise
  • Lemon wedges for serving

Preparation:

  1. Combine oil, garlic and crushed red pepper in a small skillet over low heat. Cook, stirring often, until the garlic is softened and light golden, 3 to 4 minutes. Remove from heat; let cool for 5 minutes. Stir in panko, Parmesan, thyme, lemon zest and salt.
  2. Preheat grill to very high (at least 500 degrees F). Oil the grill grates, using tongs to hold an oil-soaked paper towel. Place zucchini, cut-sides down, on the oiled grates; grill, uncovered, until tender-crisp, about 5 minutes per side. Flip the zucchini so they are cut-side up; spoon the panko mixture evenly on top. Grill, covered, until the topping is golden brown in spots, 2 to 3 minutes. Carefully transfer to a serving platter. Serve with lemon wedges.