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Grilled Zucchini with Goat Cheese, Basil and Honey

Grilled zucchini with goat cheese, basil and honey features beautifully charred planks topped with creamy goat cheese and fresh basil. A quick honey drizzle (with optional balsamic) sinks into the grill marks for a bright, Mediterranean side dish.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 large zucchini Slice lengthwise into 1/4-inch planks.
oil and garlic
  • 3 tbsp olive oil Brush on both sides of zucchini planks.
  • 2 clove garlic Minced, mixed into the oil.
seasoning
  • 1 salt To taste.
  • 1 black pepper To taste.
toppings
  • 4 oz goat cheese Crumbled; add immediately after grilling so it softens.
  • 1 cup fresh basil leaves Scattered over the top.
  • 2 tbsp honey Drizzle over everything right before serving.
  • 1 tsp balsamic vinegar Optional; drizzle after honey.
  • 1 lemon zest For garnish.
  • 1 red pepper flakes Optional; sprinkle to taste.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Season and prep
  1. Mix the olive oil and minced garlic, then brush on both sides of the 1/4-inch zucchini planks and season with salt and black pepper.
  2. Preheat a grill or grill pan to medium-high, then oil the grates so the zucchini won’t stick.
Grill
  1. Grill the zucchini 3–4 minutes per side without moving, until deep grill marks form and the zucchini is tender but not mushy.
Top and finish
  1. Arrange the grilled zucchini on a serving platter.
  2. Immediately crumble the goat cheese over the hot zucchini so it softens slightly.
  3. Scatter the fresh basil leaves over the top.
  4. Drizzle the honey and balsamic (if using) over everything, then finish with lemon zest and red pepper flakes (if using).

Notes

For the best char, let the grill reach medium-high before placing zucchini on the grate, and don’t move the planks while they sear (that’s what drives the grill marks). Store leftovers covered in the fridge up to 2 days; reheat briefly in a hot pan or grill so the texture stays firm, and note goat cheese may soften more on reheat. Freezing isn’t recommended due to texture changes in zucchini. If you want a dairy-light option, use whipped feta or a dairy-free cultured cheese alternative as the topping.