The perfect low carb parmesan goodness on a plate. Take a bite to indulge in cheesy zucchini and your taste buds will love the hit of garlic and jalapeño. This easy low carb grilled garlic parmesan zucchini is truly awesome.
Seriously, I eat this stuff off the pan like candy. And do you know what? I’m going to tell you a little secret. I have a love-hate relationship with zucchini. Gasp. Yes, it’s true.
As someone who adores having a garden, I LOVE it because zucchini is one of those plants that seem to thrive no matter what you throw at it. I can kill everything else in the garden, and I’ll still get a million zucchini I don’t always know what to do with.
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Yes, I love anticipating the first garden zucchini of the year. What don’t I love? Eating the hundredth zucchini of the summer. Unfortunately, I grow less enthusiastic about zucchini as the summer progresses. Truly, you can always love zucchini muffins, bars, breads, what have you, but what’s a challenge for me is how to enjoy zucchini cooked, savory, or on its own.
That’s where this easy low carb grilled garlic parmesan zucchini recipe is a small miracle! It’s really that good. Try it. I dare you.
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To make this super easy low carb grilled garlic parmesan zucchini you’ll need:
That’s about it for kitchen gadgets!
How to make easy low carb grilled garlic parmesan zucchini
To begin, I have to give credit for the inspiration of this recipe to my friend and fellow gardener Melissa. It’s funny, because whenever friends with gardens, who like to eat, get together in summer the subject inevitably turns to what to do with all that zucchini! Or maybe it’s just me and my friends. Anyway, all I know is I like to discuss zucchini recipes, and Melissa’s ideas are pretty fabulous.
Now really how to make garlic parmesan zucchini
First, take out a baking sheet and line it with foil.
Second, get out the olive oil and brush 2 tablespoons over the foil to coat it pretty evenly. After that take your cutting board and knife to slice the zucchini in slices about 1/3 of an inch thick.
Take those slices and spread them out all over to cover the baking sheet. Push the zucchini slices close together to make sort of a base for the toppings.
Next, use the remaining two tablespoons of olive oil to drizzle or brush on the zucchini. Once that’s complete salt and pepper the zucchini to taste.
Then, sprinkle the minced garlic all over the zucchini so each piece has at least a little bit of garlic to flavor it.
Parmesan cheese and jalapeño!
Now’s the fun part! Take a good cup of grated parmesan cheese and spread it all over, then top with slices of jalapeño. If you are not one for spicy peppers leave the jalapeño off, but let me tell you it’s pretty darn good with the zucchini and cheese.
Tip: As another option, if you’d just like to tone down the heat, you can remove the membrane and seeds from inside the pepper then slice it over the cheese.
Next, grab the edges of the foil with the zucchini and toppings and slide it off the baking sheet and onto the grill on a medium-high heat for twenty minutes or until the edges begin to brown and cheese melts.
OR if you don’t wish to use a grill, you can bake in a 400 degree (F) oven for twenty to twenty-five minutes or until again, the edges are brown.
A good rule of thumb? Either way you do it, keep an eye on it. Grills and ovens can vary in temperature.
What else do you make with zucchini?
So do you garden? Are your zucchini as abundant as ours this year? We’ve actually been through three pretty big hailstorms this year which has stopped many things from growing but not the zucchini. It’s definitely a hardy, strong plant, and the whole family loves it! How do you prefer it? Salty or sweet? Zoodles or bars? Try this recipe out, and if you can get the kids to at least try it I will bet even they’ll gobble it up. Until next time!
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More Keto veggie recipes:
Easy low carb grilled garlic parmesan zucchini printable recipe
Low Carb Garlic Parmesan Zucchini
- 2 zucchini medium
- 6 cloves garlic minced
- 4 tbsp olive oil
- 1 cup grated parmesan cheese
- 1 jalapeño sliced
- 1 tsp salt more or less to taste
- 1/2 tsp pepper more or less to taste
- First, take a baking sheet and line it with foil.
- Second, brush 2 tablespoons of olive oil over the foil coating it evenly.
- Then slice the zucchini about 1/3 of an inch thick and spread it out to cover the baking sheet. Place the zucchini slices close together.
- Next, drizzle or brush the zucchini with the remaining 2 tablespoons of olive oil.
- Salt and pepper the zucchini to taste.
- Then, spread the minced garlic over the zucchini so each piece has some on it.
- Sprinkle the parmesan cheese over it all and then top with slices of jalapeño. The jalapeño is optional. Leave it off if you don't like spice.
- Take the foil with the zucchini and toppings and place it on the grill on a medium heat for 20 minutes or until edges begin to brown and cheese melts.
- OR bake in a 400 degree (F) oven for 20 minutes or until edges are brown. Keep an eye on it.
|Amount Per Serving|
|Total Fat 14 g|
|Saturated Fat 4 g|
|Monounsaturated Fat 8 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 15 mg|
|Sodium 261 mg|
|Potassium 209 mg|
|Total Carbohydrate 4 g|
|Dietary Fiber 1 g|
|Sugars 2 g|
|Protein 7 g|
Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program. I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels. This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.