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Grilled Zucchini with Goat Cheese, Basil and Honey

Grilled zucchini with goat cheese, basil and honey is a Mediterranean side dish with charred planks and bold caramelized grill marks. Warm zucchini gets topped with softened goat cheese dollops, then finished with golden honey ribbons and fresh basil.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini sliced lengthwise into 1/3-inch planks
  • 3 tbsp olive oil for brushing
  • 0.25 tsp salt to taste
  • 0.25 tsp cracked black pepper to taste
  • 1 tsp garlic powder for seasoning
Topping
  • 4 oz goat cheese at room temperature
  • 2 tbsp honey plus more for drizzling
  • 0.25 cup fresh basil leaves torn
  • 1 tbsp toasted pine nuts
  • 1 tsp lemon zest
  • 1 flaky sea salt for finishing

Equipment

  • 1 cast iron skillet

Method
 

Prep and grill
  1. Preheat the grill to medium-high heat and oil the grates well so the zucchini releases cleanly.
  2. Brush the zucchini planks on both sides with olive oil and season with garlic powder, salt, and cracked pepper.
  3. Grill for 3-4 minutes per side until tender with prominent caramelized grill marks and slightly charred edges.
Finish and serve
  1. Arrange the grilled zucchini on a serving platter and let cool 2 minutes so the toppings cling without melting away.
  2. Dollop or crumble the goat cheese generously over the warm zucchini; the heat should soften it slightly.
  3. Drizzle honey over everything, scatter torn basil and toasted pine nuts, then finish with lemon zest and flaky sea salt.

Notes

For the best char and flavor, pat zucchini dry after slicing so oil and seasoning don’t steam it on the grill. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat briefly on a hot grill or in a hot skillet. Freezing is not recommended because zucchini can turn watery. For a dairy-lite option, use whipped ricotta or a plant-based goat-style cheese, keeping the honey-basil finish the same.