Zucchini are the David Copperfield of the vegetable kingdom.
One minute you’re gazing upon 3-inch still-room-to-grow zucchini when BOOM! with the slight of mother nature’s hand that cute little mini squash has suddenly turned into a 4-pound gargantuan with enough flesh for 324 loaves of zucchini bread or 41 pepperoni stuffed zucchini boats.
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Grilled Zucchini with Goat Cheese and Pine Nuts
This simple grilled zucchini takes just 10 minutes to cook. Use zucchini or yellow squash or a combo of both, and serve warm or at room temperature for the perfect summer side dish.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 4 medium zucchini
- Extra virgin olive oil
- 1/2 teaspoon kosher salt and freshly ground black pepper
- Juice of 1/2 lemon, plus lemon zest
- 3 ounces goat cheese
- ¼ cup toasted pine nuts
- 1/8 cup parsley leaves or fresh thyme leaves optional
- Prepare a grill on medium heat and brush the cooking
grates clean. Slice the zucchini into thin strips lengthwise, about 1/4"
thick. Drizzle with olive oil and season with kosher salt and black pepper on
both sides. Set aside.
- Heat a small skillet over medium low heat on the
stove. When hot, add the pine nuts and toast them, tossing constantly until
they smell nutty and are lightly browned, about 3-4 minutes. Watch them closely
as they will burn quickly. Pour immediately into a bowl or on a plate to cool.
- Grill the zucchini for 2-3 minutes on each side, or
until the zucchini softens and grill marks appear. Arrange on a platter, and
drizzle with olive oil and a generous squeeze of lemon juice. Top top with the
goat cheese, toasted pine nuts, lemon zest and herbs if desired. Serve warm or
at room temperature.
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