Grilled Zucchini with Goat Cheese, Honey, and Charred Lemon
Zucchini quartered lengthwise and grilled until charred and tender, then piled onto a plate with goat cheese, red onion, cilantro, and a drizzle of honey. Served with charred lemon halves to squeeze over the top right before eating.
Equipment
- Grill or grill pan
- Tongs
- Mixing bowl
- Cutting board and knife
Ingredients
- 4 medium zucchini about 2 lbs / 900g, quartered lengthwise
- 2 tbsp olive oil 30ml
- 1 tsp kosher salt 5g
- 1/2 tsp black pepper 2g
- 1 tsp garlic powder 3g
- 2 lemons halved
- 4 oz goat cheese crumbled (115g)
- 2 tbsp honey 45g, for drizzling!
- 1/4 cup red onion finely diced (30g)
- 1/4 cup fresh cilantro roughly chopped (10g)
Instructions
- Preheat your grill or grill pan to medium-high heat.
- Quarter each zucchini lengthwise into long spears.
- In a large bowl, toss the zucchini spears with olive oil, salt, pepper, and garlic powder until evenly coated.
- Place the zucchini on the grill cut-side down. Grill for 4–5 minutes per side, turning as needed, until deep char marks form and the zucchini is tender but still holds its shape.
- In the last few minutes of grilling, place the lemon halves cut-side down on the grill until charred, about 2–3 minutes.
- Arrange the grilled zucchini on a platter. Scatter crumbled goat cheese, diced red onion, and cilantro over the top.
- Drizzle with honey. Plate the charred lemon halves alongside for squeezing just before serving.
Notes
Swap goat cheese for a vegan cashew cheese and honey for maple syrup to make this fully plant-based and vegan.
A pinch of chili flakes or Aleppo pepper for heat; toasted pine nuts for crunch.
Don't skip the charred lemon, it mellows out and the juice adds a smoky citrus note you don't get from a raw squeeze.
Best eaten fresh off the grill. Leftovers keep in the fridge for up to 2 days, though the zucchini will soften.