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Using small zucchinis about an inch thick, cut ends off and slice lengthwise.
Brush olive oil on the cut sides coating well to hold the toppings.
Lightly sprinkle salt (if you must), ground black pepper, garlic powder, and dried parmesan cheese on the cut sides.
Pat the cheese down so the olive oil soaks in and holds the cheese in place.
Preheat the BBQ, turn heat to low, and oil the grate. Place cut side down away from direct flame and cook for 5-15 minutes depending on how done you like your zucchini – warm and crunchy or cooked all the way.
Check every few minutes to make sure it isn’t getting to dark. The cheese will form a crust.
If the zucchini gets to dark, but isn’t done to your preference, turn it skin side down to finish cooking.