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Grilled Zucchini with Goat Cheese, Basil and Honey

Grilled zucchini with goat cheese, basil and honey features caramelized grill marks and tender 1/4-inch planks topped with creamy goat cheese. Finish with bright basil and a golden honey drizzle that pools in the grooves for sweet-and-savory bites.
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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 zucchini Slice lengthwise into 1/4-inch planks.
Oil and flavoring
  • 3 tbsp olive oil Mix with garlic; brush over zucchini.
  • 2 garlic Minced.
  • 0.25 salt and black pepper To taste.
Toppings
  • 4 oz goat cheese Crumbled.
  • 0.25 cup fresh basil leaves Fresh, lightly torn or whole leaves.
  • 2 tbsp honey For drizzling.
  • 1 tsp balsamic vinegar Optional.
  • 1 lemon zest For garnish.
  • 0.25 tsp red pepper flakes Optional, to taste.

Equipment

  • 1 cast iron skillet

Method
 

Prep and season the zucchini
  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.
  2. Preheat the grill to medium-high and oil the grates to prevent sticking.
Grill
  1. Grill zucchini for 3–4 minutes per side, until deep grill marks form and the zucchini is tender, flipping once halfway through.
Serve
  1. Arrange the grilled zucchini on a serving platter or plates.
  2. Immediately crumble goat cheese over the hot zucchini so it softens slightly, letting it melt into the warm surface.
  3. Scatter fresh basil leaves over the top for a bright, fresh layer.
  4. Drizzle honey and balsamic (if using) over everything, then finish with lemon zest and optional red pepper flakes.

Notes

Pro tip: Keep zucchini planks around 1/4-inch so they grill tender without turning watery; cook in batches if your grill is crowded. Refrigerate leftovers in an airtight container for up to 3 days (best reheated briefly on a hot grill pan or skillet). Freezing isn’t recommended for this dish. Dietary swap: for dairy-free, use a store-bought vegan goat-cheese alternative and add a squeeze of lemon for similar tang.