Grilled Zucchini Parmesan Recipe – New Jersey Style

Introduction

Bring Italian flavor to your backyard cookout with this Grilled Zucchini Parmesan recipe made entirely on the Arteflame grill. With no oven, no pans, and no lids needed, this dish layers rich marinara, gooey mozzarella, and savory Parmesan over perfectly seared zucchini slices—all grilled to perfection New Jersey-style. Whether you're celebrating summer or just craving Italian comfort food with a grilled twist, this is a must-try dish.

Ingredients

• 4 medium zucchinis, sliced lengthwise into 1/4-inch thick planks
• 2 cups marinara sauce
• 1 ½ cups shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter (for grilling)
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, chopped (optional, for garnish)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the grill bowl and stack firewood on top.
3. Light the napkins and allow the fire to build. You'll be ready to cook in about 20 minutes.

Step 2: Prepare the zucchini

1. Slice the zucchinis into 1/4-inch thick planks.
2. Season both sides with salt and pepper.
3. Brush a thin layer of melted butter over each slice for extra flavor and caramelization.

Step 3: Grill the zucchini

1. Place the zucchini slices on the flat cooktop griddle near the hotter center zone.
2. Grill each side for 3–5 minutes, until tender and lightly caramelized.
3. Rotate as needed based on cooktop heat zones to prevent overcooking or burning.

Step 4: Layer the dish

1. Move the grilled zucchini slices toward the cooler outer ring of the cooktop.
2. Layer each slice with a spoonful of marinara, a sprinkle of mozzarella, and a dusting of Parmesan cheese.
3. Let the cheese melt gently on the griddle until bubbly and golden brown.

Step 5: Serve and garnish

1. Use a spatula to transfer the zucchini slices to serving plates.
2. Garnish with chopped fresh basil if desired.
3. Serve hot with your favorite grilled sides.

Tips

• Use the inner hot zone of the cooktop for searing and the outer zone for gentle melting and warming.
• Brush slices with butter instead of oil for richer, restaurant-quality flavor.
• Keep layered zucchini on the cooler edge to avoid burning the cheese.
• The Arteflame makes cleanup easy with no pans required—just scrape the griddle!
• You can grill all components at once thanks to the large cooking area.

Variations

1. Eggplant Parmesan: Substitute zucchini for thin eggplant planks for a heartier version.
2. Spicy Arrabbiata Zucchini: Use spicy arrabbiata sauce in place of marinara and top with red chili flakes for heat.
3. Zucchini Caprese Parmesan: Add grilled tomato and fresh mozzarella slices with a balsamic drizzle.
4. Meaty Zucchini Parmesan: Add grilled Italian sausage slices between layers for protein-packed flavor.
5. Zucchini Pesto Parmesan: Replace marinara with basil pesto and add pine nuts for a nutty twist.

Conclusion

This Grilled Zucchini Parmesan is a no-fuss, full-flavor dish that proves you don’t need an oven to enjoy classic Italian-American comfort food. Thanks to the Arteflame grill, each bite is perfectly seared, deeply flavorful, and beautifully presented. Keep it simple, grill it fresh, and take your backyard cooking to a whole new level—New Jersey style.

Best pairings

• Garlic bread grilled directly on the Arteflame griddle for a toasty crunch.
• Chilled rosé or Italian red wine like a Chianti.
• Grilled romaine Caesar salad with shaved Parmesan.
• Char-roasted bell peppers or grilled mushrooms on the side.