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.
Course Side Dish
Cuisine Mediterranean
Keyword zucchini
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4
Calories 147kcal
Ingredients
4medium zucchini
extra-virgin olive oil
½ teaspoonkosher salt and freshly ground black pepper
juice of ½ lemon, plus lemon zest
3ouncesgoat cheese
¼cuptoasted pine nuts
⅛cupparsley leaves or fresh thyme leaves, optional
Instructions
Prepare a grill on medium heat and brush the cooking grates clean. 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.
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.
Notes
Variations:
Use toasted hazelnuts, almonds, or cashews instead of the 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.