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Grilled Zucchini with Goat Cheese, Basil and Honey

Grilled zucchini goat cheese honey is a quick Mediterranean side dish with tender zucchini planks, deep grill marks, and creamy goat cheese. Finish with fresh basil and a golden honey drizzle that pools in the grooves for sweet-savory flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 3 zucchini Slice lengthwise into 1/4-inch planks.
Olive oil-garlic coating
  • 3 tbsp olive oil Brush over both sides of zucchini.
  • 2 garlic Minced.
  • 1 salt To taste.
  • 1 black pepper To taste.
Toppings
  • 4 oz goat cheese Crumbled.
  • 0.25 cup fresh basil leaves Fresh, roughly scattered.
  • 2 tbsp honey Drizzle over hot zucchini.
  • 1 tsp balsamic vinegar Optional.
  • 1 lemon zest For garnish.
  • 1 red pepper flakes Optional.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep and season zucchini
  1. Mix olive oil and garlic, then brush the mixture over both sides of the zucchini planks and season with salt and black pepper.
  2. Preheat the grill to medium-high and lightly oil the grates.
Grill
  1. Grill zucchini for 3–4 minutes per side, until deep grill marks form and the zucchini is tender.
Top and finish
  1. Arrange the grilled zucchini on a serving platter or plate.
  2. Immediately crumble the goat cheese over the hot zucchini so it softens slightly, creating creamy spots on the surface.
  3. Scatter fresh basil leaves over the top.
  4. Drizzle honey and balsamic (if using) over everything, then finish with lemon zest and optional red pepper flakes for a bright, aromatic finish.

Notes

Pro tip: oil both the zucchini and the grill grates to prevent sticking and to keep those grill marks crisp. Refrigerate leftovers in a sealed container for up to 3 days; reheat briefly on a grill or in a hot skillet just to warm (don’t overcook). Freezing isn’t recommended because zucchini releases water and goat cheese texture can turn grainy. For a dairy-free swap, use a plant-based feta crumbled on at the end and drizzle honey as written.