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Grilled Zucchini with Goat Cheese, Basil and Honey

Grilled zucchini with goat cheese, basil, and honey brings sweet-and-savory flavor to tender 1/4-inch planks with deep grill marks. Topped with creamy crumbled goat cheese, fresh basil, and a golden honey drizzle, this summer side dish is ready in about 20 minutes.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 large zucchini sliced lengthwise into 1/4-inch planks
olive oil
  • 3 tbsp olive oil
garlic
  • 2 cloves garlic minced
salt and black pepper
  • 1 salt and black pepper to taste
goat cheese
  • 4 oz goat cheese crumbled
fresh basil leaves
  • 0.25 cup fresh basil leaves
honey
  • 2 tbsp honey
balsamic vinegar
  • 1 tsp balsamic vinegar optional
lemon zest
  • 1 lemon zest for garnish
red pepper flakes
  • 0.25 tsp red pepper flakes optional

Equipment

  • 1 grill

Method
 

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

Notes

For the best texture, grill only until tender with clear grill marks—overcooking can make zucchini watery. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat briefly or serve at room temperature. This side dish is naturally gluten-free. For a dairy-light option, swap goat cheese with a tangy soft vegan cheese or use a smaller amount of feta.