If you have a couple of zucchini on the counter and a pellet grill fired up, you’re already halfway to one of the simplest, most satisfying summer sides. This Traeger Parmesan Zucchini delivers smoky char from the grill, a tender interior, and a salty, crispy Parmesan crust that keeps everyone going back for seconds. There’s almost no prep and the cook time is quick—perfect when you want real flavor without a long fuss.
Traeger Parmesan Zucchini
This recipe is ideal for nights when you’re already using the Traeger. The zucchini fits right on the grates beside your mains and takes almost no extra attention. The zucchini stays light and fresh while the Parmesan adds a salty, savory finish that crisps up beautifully on the surface.
It’s low-effort, high-reward cooking—an easy side that pairs with grilled chicken, steak, fish, or vegetarian mains. Keep it in rotation for family dinners, backyard cookouts, or quick weeknight meals when you want an uncomplicated vegetable dish with big flavor.
Why You’ll Love This Dish
- Fast & Easy – Ready from fridge to table in about 20 minutes.
- Great Texture – Tender zucchini with a crisp, cheesy top for contrast.
- Low Carb & Keto Friendly – No breading or fillers, just pure ingredients.
- Versatile – Complements grilled proteins or vegetarian entrees alike.
- Grill-Ready – Designed for pellet grills like Traeger but works on any hot grill.
Recipe Shopping List
You don’t need much to make this side. Below are the ingredients to have on hand. Quantities are listed in the recipe card further down.
- Zucchini – Choose firm, medium-sized zucchini with glossy skin and no soft spots for the best texture.
- Olive Oil – A light coating helps the zucchini sear and keeps it from sticking to the grates.
- Coarse Sea Salt – Adds crunch and brings out the zucchini’s natural flavor. Kosher or flaky salt will also work.
- Shredded Parmesan Cheese – Freshly grated Parmesan crisps the best and delivers that nutty, salty depth.
How To Make This Recipe
Here’s a clear overview of the cooking process. Use the full instructions and ingredient list below when you’re ready to make it.
- Preheat the grill – Heat your pellet grill to about 450°F (230°C) for a strong sear and quick cook.
- Prep the zucchini – Wash and slice each zucchini in half lengthwise so the cut surface can get direct heat.
- Season – Brush the cut sides with olive oil and sprinkle with coarse sea salt.
- Grill cut-side down – Place zucchini on the grates, cut-side down, and let them develop grill marks for about 6 minutes.
- Flip and top – Turn them over, sprinkle the cut side with shredded Parmesan, close the lid, and cook another 6 minutes until the cheese melts and begins to crisp.
- Finish and serve – Remove from the grill once the cheese is golden and zucchini is tender. Serve hot.
Recipe FAQ
Store any leftover zucchini in an airtight container in the refrigerator for up to three days. Reheat in an oven or air fryer to restore some of the crispiness to the cheese.
Reheat in a toaster oven, oven, or air fryer for a few minutes until warmed and the cheese re-crisps. Avoid the microwave if you want to preserve texture.
You can slice and lightly oil the zucchini ahead of time and keep it covered in the fridge, but grill them just before serving for the best texture and flavor.
Pecorino Romano will give a saltier, tangier bite, while Asiago offers a sharper, richer flavor. Use whatever aged hard cheese you prefer for a similar result.
Serve This With…
- Smoked or grilled chicken thighs – The smoky zucchini complements braised or grilled poultry.
- Grilled shrimp or seafood skewers – A light, cheesy vegetable pairs nicely with herb-forward seafood.
- Burgers or steaks – Use the zucchini as a bright, salty side to balance richer mains.
Zucchini rarely steals the show, but here it plays a perfect supporting role: simple, smoky, salty, and satisfying. This Traeger Parmesan Zucchini is one of those dependable sides you’ll come back to all season long.
Traeger Parmesan Zucchini
Quick, smoky zucchini topped with melted Parmesan—an easy side that wins over even reluctant vegetable eaters.
Ingredients
- 2 medium zucchini
- 1 tablespoon olive oil
- 1 teaspoon coarse sea salt
- 2 ounces shredded Parmesan cheese
Instructions
- Preheat your pellet grill to 450°F.
- Wash the zucchini and cut each in half lengthwise.
- Brush the cut sides with olive oil.
- Sprinkle the cut sides with coarse sea salt.
- Place the zucchini cut-side down directly on the grill grates.
- Cook for 6 minutes, then turn the zucchini over.
- Top the cut sides with the shredded Parmesan cheese.
- Close the grill lid and cook for another 6 minutes until the cheese melts and begins to crisp.
- Check doneness and remove from the grill when the zucchini is tender and the cheese is golden.
- Serve immediately for best texture.
Nutrition Information
Yield: 4 servings
Amount Per Serving:
- Calories: 103
- Total Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Cholesterol: 10mg
- Sodium: 816mg
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 3g
- Protein: 6g