Grilled Zucchini and Goat Cheese
This Grilled Zucchini and Goat Cheese is a fresh tangy herb-infused grilled zucchini dish.
Each year starts the same. A desire to have baskets of fresh produce. A list of veggies I dream of growing in abundance and a variety of seeds to start them all off. Watching, praying, and hoping that I just might conquer them all in the upcoming season. Not thinking too much about the details. But just enough to know what I am doing. Or rather, make it appear that way.
The confidence dwindles a bit as the seedlings die off or never begin to grow for that matter. But the one thing every gardener can be sure of is. The good news is, the zucchini patch will be bursting. Every day new ones double in size just hours later. Frying them, roasting them, turning them into pasta. There is a never-ending need for preparing them. And if you try and do the same old thing all season. You will find yourself hating them and unable to give them away.
I love baking them into pasta and they make wonderful additions to any stir-fry. However, to spruce things up there is this grilled zucchini and goat cheese recipe. Its lovely presentation aside, this dish is tangy and rich with flavor from the fresh herbs. The first time I made this for a dinner party, it was a huge hit.
This recipe can be doubled for larger crowds and it is so simple to make it works well as a side dish for any occasion. The zucchini can be served slightly warm from the grill or at room temperature.
Grilled Zucchini and Goat Cheese Is…
- One of my favorite zucchini recipes to make with summer zucchini.
- The perfect way to use up an abundance of summer squash.
- The perfect side dish to flank steak or chicken.
- Simple to make with grilled zucchini slices and a creamy goat cheese mixture.
Ingredients
Zucchini- I like to use green zucchini over yellow for this dish because we grow so much of it but yellow zucchini will also work fine too.
Cheese- use tangy goat cheese, I use plain but if you like you can use an herbed goat cheese. Feta cheese also works as a nice alternative.
Oil- I use extra virgin olive oil to grill the zucchini but you can also use avocado oil or pure olive oil.
Herbs- the combination of fresh dill and Italian flat leaf parsley add freshness. Use fresh herbs not dried for this. You can also use fresh basil or fresh mint for extra flavor.
Tools You May Need
Directions
- Cut your zucchinis into length wise wide strips. I like to score mine slightly to give a pretty design once grilled but it’s not a necessary thing to do. Drizzle the zucchini with olive oil on both sides. You can use a brush if you’d like for even coating. Sprinkle it with salt and pepper.
- Heat a grill pan over medium heat and drizzle some more olive oil on the grill grates . Make sure the pan is hot before adding the zucchini to prevent any sticking.
- Cook zucchini on both sides making sure it’s not soggy but grilled enough to have a slight char and a golden brown coloring.
- Place on a serving platter. Finely chop the dill to distribute over or to make it simple, cut with kitchen scissors over the platter. Sprinkle the parsley over the zucchini as well. Finish by crumbling the goat cheese over the top.
- Drizzle a touch of olive over the top and serve immediately.
Cooking Notes
- Feta cheese is a great alternative to goat cheese for this recipe.
- I use a cast-iron grill pan. When using one, heat completely before adding any food to ensure no sticking and a cook searing.
- Be sure to not over salt the zucchini. Keep in mind that the goat cheese adds a bit of saltiness and tang to the dish.
How to Score Zucchini
Cut the zucchini in half lengthwise. Taking a knife score the flesh in a crosshatch pattern so that the salt can penetrate it. Scoring also results in a beautiful pattern for presentation.
How to Choose The Best Zucchini
Look for zucchini that are small to medium-sized about 6-8 inches. They should be firm to the touch and free of any nicks or cuts. Fresh zucchini might have tiny hairs over the skin. Don’t use too large zucchini for this recipe as really large zucchini have large seeds inside.
Serving Suggestions
- This recipe is very versatile as to what goes best. I like to serve this Grilled Zucchini and Goat Cheese recipe with a steak or something more hearty like these Rosemary Pork Chops with Pan Gravy
- Keeping with the theme of fresh, Grilled Zucchini and Goat Cheese pairs well with Grilled Spatchcock Chicken.
- Serving alongside other grilled meats, other roasted veggie style dishes and salads for a beautiful display with fresh and healthy options.
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Grilled Zucchini and Goat Cheese
Grilled zucchini topped with fresh herbs and tangy goat cheese.
Ingredients
- 3 regular sized zucchinis are cut into wide strips long ways (as pictured)
- good olive oil
- 2 sprigs of fresh dill
- 2 tablespoons of fresh chopped flat Italian parsley
- 1 small package of fresh goat cheese
- Salt and pepper to taste
Instructions
- Cut your zucchinis up length-wise.
- Take your knife and score the slices to create a zig-zag effect.
- Drizzle the zucchini with olive oil on both sides. You can use a brush if you'd like for even coating.
- Sprinkle it with salt and pepper.
- Heat a grill pan over medium heat and drizzle some olive oil on the grill grates . Make sure the pan is hot before adding the zucchini to prevent any sticking. .
- Cook zucchini on both sides making sure it's not soggy but grilled enough to have a slight char and a golden brown coloring.
- Place cooked zucchini on a serving platter.
- Finely chop the dill or to make it simpler use a pair of kitchen scissors and cut the dill over the slices so it's evenly sprinkled across.
- Chop your parsley and sprinkle on top.
- Finish by crumbling the goat cheese over the entire platter of zucchini and herbs.
- Drizzle a touch of olive oil over the entire platter.
- Serve immediately.
Notes
- Feta cheese is a great alternative to goat cheese for this recipe.
- I use a cast-iron grill pan. When using one, heat completely before adding any food to ensure no sticking and a cook searing.
- Be sure to not over salt the zucchini. Keep in mind that the goat cheese adds a bit of saltiness and tang to the dish.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 72Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 112mgCarbohydrates: 4gFiber: 2gSugar: 3gProtein: 3g
