When the garden overfloweth, fire up the grill for an easy side dish of grilled zucchini topped with creamy goat cheese and pine nuts. It’s an all-purpose side dish that pairs well with just about any summer entree.
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“Awesome. Will be making again for sure.” -Pam, FoodieCrush reader
This Is One of My Go-To Summer Side Dishes
Zucchini is the David Copperfield of the vegetable kingdom.
One minute you’re gazing upon 3-inch, still-room-to-grow zucchini when BOOM! with the sleight 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.
That’s veggie magic folks.
And this grilled zucchini is magic too. It’s healthy. It’s easy. And like the Italians do, it can be plated and set on a table to be served warm or at room temperature so it’s perfect for serving at a potluck or party.
Zucchini also makes just the right snack for a dog with a penchant for poaching whatever is closest to the edge of the kitchen counter. I came home one day a few years ago to this 80 lb. zucchini lover snacking on the living room rug. At least our boy Chewy made healthy choices when he counter surfed.
This is my go-to summer side dish recipe. It’s a standard at Casa del Larsen and a dish I can eat for breakfast (with eggs), lunch (with pasta or as the base of a sandwich on sliced sourdough that makes me beyond happy) or dinner (as a side to pretty much anything that’s put into my mouth.)
It’s incredibly easy to slice a few zucchini then toss on the grill along with whatever else you have cooking.
Enjoy!
Here’s What You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Zucchini — Choose fresh, firm zucchini. If there are a few dimples or marks on the softer flesh, they should be fine. Just be wary of bruising or dark spots. Yellow squash also works well for this recipe!
- Olive oil — Can be swapped with another favorite oil (just make sure it’s safe to cook over high heat).
- Goat cheese — When added to the warm zucchini, it’s heavenly.
- Toasted pine nuts — I’ve walked you through the how and why of toasting pine nuts below.
- Lemon juice + zest — A lemon-flavored olive oil is also delish.
To peel or not to peel? With young, regular size zucchini there’s no need for peeling zucchini or salting zucchini before grilling it. Once grilled, the skin will be tender and delicious and add a bit of color to the dish. If you’re using those forgotten, overgrown zucchini from your garden, the skin will likely be really tough and the fruit full of seeds. Stick with the smaller zucchini when you can.
How to Cook Zucchini on the Grill
- Slice and season simply. Slice the zucchini into long ribbons at least ¼″ thick. Brush or drizzle with oil then season with kosher salt and freshly ground black pepper. That’s all the seasoning you need!
- Toast the pine nuts. Toasting any nut brings out its earthy flavor. To toast pine nuts, place the nuts in a small non-stick pan and heat over medium heat. Allow the nuts to heat for 1-2 minutes, then watch very carefully, tossing often so they don’t burn. As soon as they begin to brown and you can smell their earthy aroma, transfer immediately to a plate or bowl to stop the roasting.
- Grill zucchini over direct medium heat. When cooking zucchini sliced in long ribbons, there’s no need for a grilling basket or other accessories. Just make sure your grill grates are brushed clean of any loose leftovers from other grilling adventures. Grill the zucchini over direct medium heat between 350°F and 400°F. The result is lush and tender ribbons of zucchini with the perfect char marks.
Heidi’s Tip: The zucchini will look like it’s drying out as it cooks, but will rehydrate and soften even more once removed from the heat of the grill.
- Immediately add the garnishes. Add the toasted pine nuts, goat cheese, and lemon zest and top with a squeeze of lemon. The residual heat from the grill makes the goat cheese turn gooey and wakes up the lemon zest.
Ways to Customize This Recipe
- Use toasted hazelnuts, almonds, or cashews instead of pine nuts.
- Substitute 2 tablespoons of red wine or balsamic vinegar for the lemon juice.
- For a more Mediterranean flair, try feta cheese instead of goat cheese as a topping with chopped kalamata olives and chopped sun-dried tomatoes.
- Add finely chopped fresh parsley or oregano.
- Swap the zucchini with yellow squash for a slightly different flavor profile.
Mains to Serve with Your Zucchini
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Grilled Zucchini with Goat Cheese and Pine Nuts
Ingredients
- 4 medium zucchini
- extra-virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- juice of ½ lemon, plus lemon zest
- 3 ounces goat cheese
- ¼ cup toasted pine nuts
- ⅛ cup parsley leaves or fresh thyme leaves , optional
Instructions
- Preheat the grill. Prepare a grill on medium heat and brush the cooking grates clean.
- Slice and season the zucchini. Slice the zucchini into thin strips lengthwise, about ¼" thick. Drizzle with olive oil and season with kosher salt and black pepper on both sides. Set aside.
- Toast the pine nuts. 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. Grill the zucchini for 2-3 minutes on each side, or until the zucchini softens and grill marks appear.
- Garnish and serve. 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.
Notes
Nutrition
More Easy Side Dish Recipes That Use Zucchini
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Kimberly
Your boy is beautiful, and he made me laugh out loud. I had a lab mix named Ammo who would help himself to a green pepper right off the vine. He’d bite it off without damaging the rest of the plant, then would settle down to munch while watching me work in the garden. I can’t wait to try this zucchini side dish! Giving it a 5-Star even though I’ve just imagined how it’s going to taste. (I plan on giving the feta cheese option a go.) Thank you for this!
Pam
Awesome. Will be making again for sure.
Claudia Schmitt
Have you ever made this a few hours in advance?
Ashley @ Foodie Crush
Yes! It’s better fresh unfortunately!
bestvindia
I tried this recipe.
It tastes great.
Ashley @ Foodie Crush
Thanks so much! Enjoy!
Steph Yaeger
LOL I am cracking up @ Chewy. My boys do the same thing and they especially love stealing an entire tomato and eating it like an apple. One of them eats the green beans right off the plant haha.
Ashley @ Foodie Crush
How funny!!!
Michelle @ A Dish of Daily Life
Another zucchini recipe to add to the lineup! I love goat cheese! Your pup is adorable…mine steal veggies too. One steals tomatoes right off the plant. Can’t wait to try this!
Casey Stonecypher
I love a grilled veggie sandwich. I had one at a restaurant here that was piled high with grilled zucchini, grilled tomatoes, grilled yellow squash. I never thought I would like it, but HOT DANG, it was fabulous. So now every time the husband has the grill out, my sliced veggies are going on it!
Alix Brown
we honestly cannot get enough of grilled veggies and zucchini definitely tops the list! we’ve also been grilling peaches with sea salt, fresh sage and a little pepper…the carmelized sweetness with the sage is an awesome flavor combo.
Kathleen
Our favorite grilled veggies are zucchini, sweet onions and red pepper with salt pepper and basil. My 8 year old will eat three whole zucchini this way! Can’t wait to try this recipe. Looks beautiful too.
Kathy @ Olives and Garlic
I am such a sucker for grilled zucchini, onion and corn. I bought some beautiful zucchini at the farmers market the other day, guess what I’ll be having for dinner tonight. :)
JC
Baby backs doing a slow cook on a grill – toasted buns for the burgs and dogs; crostini and marinated shrimp and veggies on skewers for apps; rib eyes and marinated chicken.
JulieD
I love your dog!! And grilled zucchini! :)
Stefanie @ Sarcastic Cooking
Ooooo! I love grilled zucchini or grilled portabello mushrooms in the summer. I am now imagining this with a fried egg on top!!! Yum!
Kristel Poole
Yum, I love zucchini!
Des
Mmmm. I adore grilled zucchini. And I love that you paired it with goat cheese! PS. You should have your friend give you some zucchini flowers too ;-)
amanda
This looks delicious!
Laura (Tutti Dolci)
I love grilled zucchini and I could easily demolish that entire platter!
Gerry @ Foodness Gracious
Beautiful looking recipe!! And one lucky dog :)
Shanna@ pineapple and coconut
I am laughing so hard about zucchini being the David Copperfield of veggies. Its so true!! We grew huge plants in our garden in Oregon and wonder why no zukes were growing then all of a sudden we would find a giant one hiding under the leaves. I have pics of my kids holding them up to them and they were the same size! I always add goat cheese to grilled zucchini too – such a great combo!
Norma @ Allspice and Nutmeg
Oh yeah, my kind of dish. The ingredients used are what I would do. Thanks for the inspiration!
Trisha
Looks delicious! will definitely be trying this recipe!!! xxxxx