This Grilled Zucchini and Goat Cheese is a fresh tangy herb-infused grilled zucchini dish.
Each year starts the same. 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 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. As 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. For times when I want to dress up the table and the dishes for dinner that go along with it. This recipe can be doubled for larger crowds and it is so simple to make it works beautifully as a side dish for gatherings. Its lovely presentation aside, this Grilled Zucchini and Goat Cheese dish is tangy and rich with flavor from the fresh herbs.
It pairs well with this Sirloin Steak with Herb Butter along with this Dill Potato Salad for an entire dinner using herbs. The fresh bright flavors wake the meal up and keep it feeling elegant but not overdone.
Why I Love This Recipe
If you happened to catch my YouTube video My Spring Kitchen | The Romance of Herbs. Then you know just how much I love to use fresh herbs in my kitchen. Any chance I get really. They bring a dish to life and create a sense of Joie de verve in the kitchen.
This took years for me to try growing and ever since has changed me as a cook. This dish captures that whole sentiment. A simple dish to put together that is beautiful when finished as it is delicious. I will add if you are not a huge fan of goat cheese. Go for feta. It provides that same bit of creamy bite that makes this dish so good. That is without the tang from the goat cheese if that’s not your thing.
What You’ll Need To Make It
1 extra large or 3 regular sized zucchinis cut into wide strips long ways as pictured
2 sprigs of fresh dill
2 tablespoons of fresh chopped flat Italian parsley
1 small package of fresh goat cheese
cracked black pepper
You May Also Need
Cut your zucchinis up as pictured. 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 heavy-bottomed grill pan (cast iron preferable) and drizzle some more olive oil to the bottom of the pan. 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.
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.
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.
- 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.
- 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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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!
- 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
- 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 heavy-bottomed grill pan (cast iron preferable) and drizzle some more olive oil to the bottom of the pan
- . Cook zucchini on both sides making sure it's not soggy but grilled enough to have a slight char.
- 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.
Amount Per Serving: Calories: 72Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 112mgCarbohydrates: 4gFiber: 2gSugar: 3gProtein: 3g
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