Parmesan-Crusted Grilled Zucchini, Any ideas on how to make this better?

Enhance the Zucchini:

Use fresh and firm zucchini for a better texture.
Soak the zucchini slices in a brine solution (1/4 cup salt per gallon of water) for 30 minutes to remove excess moisture and enhance flavor.
Marinate the zucchini in a mixture of olive oil, lemon juice, garlic, and herbs (such as basil, oregano, or rosemary) for added flavor.

Elevate the Parmesan Crust:

Use a combination of grated Parmesan and panko breadcrumbs for a crispy and savory crust.
Add a pinch of cayenne pepper or red pepper flakes to the crust for a touch of heat.
Use freshly grated Parmesan for the best flavor and texture.

Add Flavorful Ingredients:

Add chopped sun-dried tomatoes, roasted peppers, or artichoke hearts to the Parmesan crust for extra flavor and texture.
Drizzle a balsamic reduction over the grilled zucchini for a tangy and sweet touch.
Top with fresh basil leaves, chopped parsley, or za’atar seasoning for a pop of color and additional flavor.

Techniques:

Grill the zucchini over medium-high heat for a good sear and charred flavor.
Flip the zucchini halfway through cooking to ensure even grilling.
Don’t overcrowd the grill to ensure proper heat distribution and prevent steaming.
Let the grilled zucchini rest for a few minutes before serving to allow the juices to redistribute.

Presentation:

Arrange the grilled zucchini on a platter with the Parmesan crust facing up.
Garnish with fresh herbs, lemon wedges, or shaved Parmesan for an elegant touch.
Serve with a dipping sauce such as aioli, marinara, or tzatziki.

I’ve asked Google Gemini the following question, and here’s its response.

Kroger Recipes

Parmesan-Crusted Grilled Zucchini

Any ideas on how to make this better?

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