Grilled Zucchini Parmesan

By we eat. happy.
July 23, 2012
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Author Notes: Although there seems to be a few steps & layers, this is simple & looks really gorgeous. The cherry tomato sauce is adapted from "Magnolia at Home" by Alyssa Torey. This recipe will make more than you need, but you will eat all of it by the spoonful! I have never served this without people wanting more. If you have a lot of cherry tomatoes, double the batch & freeze some.we eat. happy.

Serves: 4

The Cherry Tomato Sauce

  • 1/2 cup onion, finely chopped
  • 1/2 cup olive oil
  • 2 cloves garlic, grated
  • 2 tablespoons butter
  • 1 pint cherry tomatoes, halved
  • sea salt & cracked pepper
  • a handful of basil, torn
  1. Cook onions, garlic, butter & oil in a medium stock pot over medium heat until the onions are tender-around 10 minutes. Add a pinch of salt or pepper.
  2. Add tomatoes to the onions & continue to cook for another 10 minutes. Throw in basil.


  • 12 Cut1" slices of zucchini & season with sea salt & cracked pepper
  • 1 cup basil pesto (homemade or your favorite store bought variety)
  • 1 cup whole milk ricotta
  • sea salt & cracked pepper
  • 1/2 chili, diced
  • pinch of nutmeg
  • Parmesan
  1. In a bowl combine, ricotta, salt, pepper, chili & nutmeg.
  2. Preheat the grill or oven broiler. Grill zucchini slices over medium high heat for approximately 5 minutes, flip.
  3. Using a tablespoon, place some pesto, then ricotta, then the cherry tomato sauce on the slices. Grate a little parmesan over all of them (to your taste). Grill until bubbly & a little golden on top (about 4- 5 minutes). Move to serving platter.

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