I adore this grilled zucchini Caesar: large zucchini chunks charred and caramelized on the grill, finished with a tangy Greek yogurt Caesar dressing, shaved Parmesan, and crisp sourdough breadcrumbs. A perfect summer dish.
I’ll turn anything into a Caesar.
This grilled zucchini Caesar is simple but bold: hearty zucchini pieces grilled until slightly charred, drizzled with a creamy Greek yogurt Caesar, and finished with both shaved and finely grated Parmesan plus garlicky, toasty sourdough breadcrumbs for crunch.
I love it.
It’s an easy summer dish that works as a side or a light main. Eddie prefers it as a side, but I happily eat it as a meal with some toasted sourdough. It’s light, satisfying, and versatile.
You can bulk it up by adding grilled chicken or serving it next to a grilled steak—make this your go-to Caesar for summer.
I’ve made other vegetable Caesars—Brussels sprout Caesar, asparagus Caesar—and I’m always experimenting. That classic Caesar flavor with different textures is irresistible.
Because zucchini can be soft, the sourdough breadcrumbs are essential. They add both flavor and texture: crunchy, garlicky bites that balance the tender, charred zucchini. Without them, it would just be soft zucchini with dressing and cheese—still good, but missing that contrast.
About the grill: I usually use a heavy grill pan to get great char and caramelization. I cut the zucchini into large chunks and grill them directly in the pan. Another approach is to halve the zucchini, grill the large pieces until charred, let them cool, then chop into chunks. Both methods work well.
I typically serve this at room temperature or slightly chilled; the dressing keeps it bright and refreshing. Use a mix of shaved and finely grated Parmesan for depth of flavor and texture—each bite benefits from both.
After toasting the breadcrumbs, crush them with your hands so they become tiny, crunchy pieces that distribute evenly over the zucchini. That final crunch is everything.
Grilled Zucchini Caesar
Grilled Zucchini Caesar
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Ingredients
- 2 to 3 medium zucchini, cut into chunks
- kosher salt and pepper
- 3 slices sourdough bread, cut into cubes
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- ⅓ cup shaved Parmesan cheese
- 2 tablespoons finely grated Parmesan cheese
Greek yogurt Caesar dressing
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons Parmesan cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- ½ lemon, juiced
- ⅓ cup olive oil
- kosher salt and pepper
Instructions
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Cut the zucchini into large chunks. Layer the pieces on paper towels and sprinkle with salt. Let them sit 15–20 minutes to draw out excess moisture so they don’t become mushy when grilled.
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Make the breadcrumbs while the zucchini rests. Heat a skillet over medium heat and melt the butter. Add the torn sourdough cubes, a pinch of salt and pepper, and the garlic. Cook, tossing, until golden and crunchy, about 5–6 minutes. Remove to a plate and cool, then crumble into small pieces by hand.
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Preheat your grill to high. Pat the zucchini dry and place the chunks in a bowl. Toss with olive oil and a generous pinch of black pepper (they’re already salted). Arrange the zucchini on a grill pan.
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Place the pan on the grill and close the lid. Grill 6–8 minutes, toss, then grill another 6–8 minutes. Continue grilling 5–10 minutes more as needed until pieces are nicely charred and cooked to your liking. Remove from the grill.
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Arrange the zucchini on a serving plate, drizzle with a few spoonfuls of the Caesar dressing, scatter shaved and grated Parmesan, then top with the toasted breadcrumbs. Serve at room temperature or slightly chilled. Enjoy!
Greek yogurt Caesar dressing
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In a food processor or blender, combine the garlic, Greek yogurt, Parmesan, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, and a pinch of salt and pepper. Blend until smooth. With the motor running, slowly stream in the olive oil until the dressing becomes creamy. Taste and adjust seasoning. Store any extra in a sealed container in the refrigerator for 3–4 days and stir before using.
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Caramelized crunchy goodness.