Blackstone Garlic Parmesan Zucchini and Mushrooms
I have a serious love affair with simple vegetable side dish recipes, and this one for the griddle is exceptional! Blackstone Garlic Parmesan Zucchini and Mushrooms are easy, healthy, and yummy!
Zucchini, in my opinion, must be perfectly cooked without being overcooked, like with still a bit of a bite.
I dipped my veggies in yum yum sauce, but that is certainly optional.
We even made shrimp on the other side of the griddle for a complete meal!
How to make Blackstone Garlic Parmesan Zucchini and Mushrooms
Slice the zucchini into half circles, about half inch thick.
If the zucchini is too thin it will easily overcook and become mushy.
Then put them on a tray with the sliced mushrooms, minced garlic, and shredded parmesan cheese.
Preheat your Blackstone griddle or flat top grill to medium heat for a few minutes.
Then add some cooking oil of choice along with the sliced mushrooms.
Cook the mushrooms for 3 to 4 minutes before adding the zucchini.
And then season everything with kosher salt and pepper.
Cook the mushrooms and zucchini for another 3 to 4 minutes, mixing together a few times with your hibachi spatulas.
Finally the minced garlic joins the party!
Cook just another few minutes and we are almost ready to dig in 🙂
Sprinkle some shredded parmesan over top.
And once it juuuuust starts to melt, remove the veggies and put them back on the same tray used to carry them out.
I could seriously enjoy Blackstone Garlic Parmesan Zucchini and Mushrooms as my actual dinner 🙂
But we did make the shrimp on the griddle as well, and everything came out perfect for a super simple griddle dinner.
If you like Blackstone Garlic Parmesan Zucchini and Mushrooms, you might also like these griddle recipes…
Blackstone Korean Chicken Bites
Hibachi Shrimp Stir Fry
Blackstone Greek Chicken Tacos
Best Blackstone Griddle Recipes
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Blackstone Garlic Parmesan Zucchini and Mushrooms
Blackstone Garlic Parmesan Zucchini and Mushrooms is a great side dish recipe for the griddle or flat top grill!
Ingredients
- cooking oil of choice
- 8 ounces sliced baby portobello mushrooms
- 1 zucchini sliced into half circles, half inch thick
- kosher salt, pepper
- 5 to 6 cloves garlic minced
- 1/4 cup shredded parmesan cheese
Instructions
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Preheat the griddle to medium heat for a few minutes. Add some cooking oil and the sliced mushrooms. Cook 3 to 4 minutes, mixing together with hibachi spatulas,
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Add the zucchini, kosher salt, and pepper. Cook 3 to 4 more minutes, mixing a few times.
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Add the minced garlic and cook 2 to 3 more minutes. Sprinkle the parmesan cheese over top and let it melt slightly before removing from the griddle.