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Grilled Zucchini with Goat Cheese, Basil and Honey

Grilled zucchini with goat cheese, basil and honey pairs beautifully charred planks with creamy crumbles and a golden honey drizzle. Quick grilling delivers tender-but-firm zucchini with visible grill marks in 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
  • salt to taste
  • 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 (optional)
  • 1 tsp balsamic vinegar optional
lemon zest
  • lemon zest for garnish
red pepper flakes (optional)
  • red pepper flakes optional

Equipment

  • 1 sheet pan

Method
 

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

Notes

Pro tip: keep the zucchini planks to 1/4-inch so they grill quickly without turning mushy. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat briefly in a hot grill pan for best texture. Freezing is not recommended because zucchini and goat cheese can get watery when thawed. For a dairy-light option, use whipped ricotta or a plant-based goat-style cheese alternative, then warm the zucchini briefly before topping.