Oh how I love this grilled zucchini caesar! Big chunks of zucchini, charred and caramelized on the grill, drizzled with greek yogurt caesar dressing and topped with shaved parmesan and crunchy breadcrumbs. Delicious summer meal!
I will turn anything into a caesar!Â
This grilled zucchini caesar is incredible. Hearty chunks of zucchini that are grilled until slightly charred, drizzled with my greek yogurt caesar dressing, topped with shaved parmesan and some toasty garlicky sourdough breadcrumbs.Â
I LOVE it.Â
This is an easy summer dish and one that is so super delicious, especially if you’re a major fan of caesar salad like we are.Â
And as usual, it’s super versatile. It can be a great side dish – that is how Eddie loves it, of course. I could eat this as an actual meal. It’s light but filling and if I have some toasted sourdough on the side… yes please.Â
You could also toss something extra with it: maybe some grilled chicken or even serve it alongside grilled filet. Make it your caesar of the summer, you know?Â
I’ve made brussels caesar, asparagus caesar and I think that a green bean caesar might be next. I’m all about my caesar pasta salad too. That flavor and texture is so wonderful!
Since zucchini is on the softer side, I was afraid that this would not have enough texture for me. Hence – the sourdough breadcrumbs.
They add so much flavor AND texture. I’m all about the crispy crunch and this is exactly what the dish requires. Without the crumbs, you’re just going to have soft grilled zucchini with a dressing. And cheese.Â
Not that I’d ever complain about dressing and cheese, but you know!Â
Let’s talk about the grill. This is my favorite grill pan and it has been for years. It has held up so well – I have two of them because sometimes I grill a TON of vegetables.Â
To make this, I cut the zucchini into large chunks and grill it right on the pan. I am really familiar with my grill though. Another option is to slice the zucchini in half and grill the large pieces, then once they are charred and cooled, chop them into chunks. Both methods work!Â
I rarely serve this warm. It’s often either room temperature or almost chilled thanks to the dressing. I love it that way and it’s perfect.Â
Both a mixture of shaved parm and finely grated parmesan are key here: there is so much flavor with each bite and different textures of the cheese is what makes it special.Â
And then of course, the breadcrumbs! After you toast them, make sure to crush them with your hand so they get into super tiny crunchy pieces. Yesssss.Â
Grilled Zucchini Caesar
Grilled Zucchini Caesar
Oh how I love this grilled zucchini caesar! Big chunks of zucchini, charred and caramelized on the grill, drizzled with greek yogurt caesar dressing and topped with shaved parmesan and crunchy breadcrumbs. Delicious summer meal!
greek yogurt caesar dressing
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Cut the zucchini into chunks. Place the chunks on a few layers of paper towels and sprinkle them with salt. This will remove the moisture so the zucchini doesn’t get mushy on the grill. Let it sit for 15 to 20 minutes.
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Make the bread crumbs while the zucchini sits. Heat a skillet over medium heat and add the butter. Add in the torn sourdough pieces with a pinch of salt and pepper along with the garlic cloves. Cook, tossing often, until the bread is crunchy and golden, about 5 to 6 minutes. Transfer it to a plate and let it cool. Once cool, crumble the pieces even further with your hands.
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Preheat your grill to the highest setting. Pat the zucchini dry with the paper towels all over and place the chunks in a bowl. Toss with the olive oil and a big pinch of pepper (they are already salted). Transfer the zucchini to a grill pan.
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Place the pan on the grill and close the lid. Grill for 6 to 8 minutes, then toss and grill for 6 to 8 minutes more. Grill from anywhere for 5 to 10 more minutes, or until they are grilled enough for your liking. Remove the grill pan.
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Place the zucchini on a large plate. Drizzle with a few spoonfuls of the caesar dressing. Top with the shaved parmesan and grated parmesan. Top with the breadcrumbs. Enjoy!
greek yogurt caesar dressing
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Add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, a pinch of salt and pepper to a food processor or blender and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This may make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)
Caramelized crunchy goodness.
