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Grilled Zucchini with Goat Cheese, Basil and Honey

Grilled zucchini with goat cheese, basil and honey features charred planks with tender centers, topped with creamy crumbles and a golden honey drizzle. Brushed in garlicky olive oil and finished with bright lemon zest, it’s a sweet-savory Mediterranean summer 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Grilled zucchini
  • 3 zucchini Slice lengthwise into 1/4-inch planks.
  • 3 tbsp olive oil For brushing both sides.
  • 2 garlic Minced.
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 4 oz goat cheese Crumble so it softens on the hot zucchini.
  • 0.25 cup fresh basil leaves Scatter over the top.
  • 2 tbsp honey Drizzle to finish.
  • 1 tsp balsamic vinegar Optional; drizzle with honey if using.
  • 1 lemon zest For garnish.
  • 0.25 tsp red pepper flakes Optional; finish with a pinch if desired.

Equipment

  • 1 cast iron skillet

Method
 

Season and grill
  1. Mix olive oil and minced garlic, then brush the mixture over both sides of the zucchini planks and season with salt and black pepper. This gives even coating and flavor on every plank.
  2. Preheat the grill to medium-high and oil the grates. When ready, the surface should be hot enough to set grill marks quickly.
  3. Grill the zucchini for 3–4 minutes per side until deep grill marks form and the zucchini is tender. Flip once to avoid scraping off the seasoning.
Top and finish
  1. Arrange the grilled zucchini on a serving platter or plate. Work quickly so the toppings melt properly.
  2. Immediately crumble the goat cheese over the hot zucchini so it softens slightly. Let it settle into the warm grooves and edges.
  3. Scatter fresh basil leaves over the top. This adds a fresh, bright herbal layer right before serving.
  4. Drizzle honey and balsamic vinegar (if using) over everything, then finish with lemon zest and optional red pepper flakes. Serve right away while the zucchini is still warm.

Notes

For the best texture, keep zucchini planks similar in thickness so they grill tender without getting watery. Store leftovers in the refrigerator up to 3 days; reheat briefly on a hot grill or in a skillet to refresh the char, though goat cheese will be softer. Freezing is not recommended due to texture changes. For a dairy-free option, swap goat cheese for a plant-based cultured cheese that crumbles well.