Grilled or Broiled Zuchinni

This is the kind of zucchini side dish you turn to all summer long: split, scored, brushed with seasoned butter, and hit with heat until the Parmesan goes bubbly and golden.

Scoring the cut side in a crosshatch pattern is key. It lets the lemon-pepper butter soak into the flesh instead of sliding off, and it creates more surface area for browning. You want tender zucchini with a little char, not mush, so keep them close to the heat source and pull them as soon as the cheese takes on color.

No flipping required. The cut side faces up the entire time, which keeps all that butter and cheese right where it belongs.

Pro Tips

• Choose small, firm zucchini. Large ones have more seeds and waterier flesh that turns soft too quickly.
• If grilling, a hinged grill basket prevents the halves from falling through the grates.
• Let the butter brown slightly in the pan before brushing it on. That nutty flavor pairs beautifully with the lemon pepper.

Variations

• Swap Parmesan for crumbled feta and add a squeeze of fresh lemon after cooking.
• Use Italian seasoning and a pinch of red pepper flakes instead of lemon pepper for a spicier take.
• Top with herbed breadcrumbs before broiling for an extra crunch.