Grilled Zucchini With Goat Cheese, Basil & Honey
A delightful dish that combines smoky grilled zucchini with creamy goat cheese, fresh basil, and a drizzle of honey, perfect for summer gatherings or as a light side dish.
Ingredients
For the Zucchini
- 5 medium medium zucchinis
- Salt To taste
For the Oil
- 1 Tbsp olive oil or avocado oil Extra virgin olive oil enhances flavor.
For the Topping
- 1/3 cup goat cheese, crumbled Feta can be used as a substitute.
- 2 Tbsp fresh basil, chopped Can substitute with parsley or mint.
- 1.5 Tbsp honey Maple syrup can be used as an alternative.
- Salt + pepper, to taste
Instructions
Preparation
- Remove the ends from the zucchinis and slice them lengthwise into 1/2-inch thick pieces.
- Spread the sliced zucchini on a plate or cutting board and apply salt liberally. Set aside for 20 minutes to allow excess water to drain.
- While the zucchini is resting, heat your grill or grill pan to medium-high heat.
- After 20 minutes, pat the zucchini dry with a clean cloth or paper towel. Brush olive oil or avocado oil onto both sides of each slice.
Grilling
- Place the coated zucchini slices onto the grill. Cook for 10-15 minutes, flipping halfway through.
- Zucchini is done when it becomes tender and grill marks appear; avoid overcooking to maintain its structure.
Serving
- Remove the grilled zucchini from the grill and place on a large plate. Sprinkle with crumbled goat cheese and chopped basil.
- Drizzle honey over the top and season with salt and pepper to taste.
Notes
Storage: Store leftovers in the fridge for up to 3 days. Reheat in a skillet or microwave, but expect a change in texture. Freezing is not recommended as the texture will become mushy.