During a lazy, sun-drenched afternoon in a neighborhood where backyard gatherings are the heartbeat of the community, a spontaneous decision to fire up the grill led to the creation of a dish that would become an instant hit: Completely Keto Grilled Parmesan Zucchini.
As neighbors trickled in, lured by the promise of good company and the irresistible scent of the grill, I unveiled the dish, its golden, cheesy crust glistening under the soft glow of the setting sun. The zucchinis, transformed by the heat and the smoky whispers of the grill, became the canvas for a culinary masterpiece that was simple yet profoundly delightful.
The Grilled Parmesan Zucchini became the talk of the evening, each slice a perfect harmony of flavors, and a testament to the joy of sharing and the beauty of transforming the ordinary into something extraordinary. It was a dish that turned a casual gathering into a celebration of summer, community, and the simple pleasures of life.
Ingredients
- 1/4 cup grated parmesan
- 2 Tbsp Extra virgin olive oil
- 1/2 tsp Pink Himalayan Salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 4 large zucchini
Instructions
-
You could either broil or grill the zucchini. If broiling preheat oven to broil now.
-
Slice zucchini lengthwise and if broiling prep a lined baking sheet or two with parchment paper.
-
Mix the EVOO, garlic, pepper and salt in a bowl then brush the zucchini with it.
-
If broiling then put on top rack of oven for 5 minutes, flip and do the same to the other side of zucchini slice with rubbed EVOO mix but this time add the parmesan cheese by sprinkling over. If grilling do the same thing, grilling for about 5 minutes per side on the hot part of the grill or until the zucchini is tender.
Recipe Notes
