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Blackstone Parmesan Zucchini

Blackstone parmesan zucchini with deep golden caramelization on the flat top, then finished with a pressed parmesan melt on each coin. The zucchini is tossed in Italian seasonings and garlic butter, with bright lemon and parsley at the end.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Blackstone zucchini
  • 4 zucchini Medium zucchini, sliced into 1/3-inch rounds.
  • 3 tbsp olive oil or avocado oil
  • 3 tbsp butter
  • 5 garlic Minced (about 5 cloves).
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.25 salt To taste (add as needed).
  • 0.25 black pepper To taste (add as needed).
  • 0.75 cup parmesan cheese Grated.
  • 2 tbsp fresh parsley Chopped.
  • 1 lemon wedges For serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and season
  1. Preheat the Blackstone griddle to medium-high, then add the oil and spread it evenly across the surface.
  2. Toss the zucchini rounds with olive oil, Italian seasoning, garlic powder, salt, and black pepper until evenly coated.
Griddle the zucchini
  1. Place the zucchini in a single layer on the hot griddle without crowding and cook undisturbed for 4 minutes until deeply golden on the bottom.
  2. Flip each zucchini round and cook for 3 minutes on the other side.
Finish with garlic butter and parmesan
  1. Add the butter and minced garlic to one side of the griddle and cook for 30 seconds until fragrant, then toss the zucchini in the garlic butter.
  2. Press a pinch of parmesan onto the top of each zucchini round and let it melt for 1 minute.
  3. Transfer to a plate, garnish with parsley, and serve immediately with lemon wedges.

Notes

For best caramelization, keep the zucchini in a single layer and avoid moving it during the first 4 minutes. Refrigerate leftovers in an airtight container for up to 3 days; reheat on the griddle over medium-high for 2–3 minutes to re-crisp. Freezing is not recommended since zucchini releases water and softens. For a dairy-light option, use a parmesan-style hard cheese alternative and press it the same way for a similar topping crust.