Amazing Grilled Zucchini with Goat Cheese, Basil & Honey

Introduction

Food isn’t just about filling plates; it’s about stories and memories that weave through generations. I grew up watching my grandmother in the kitchen, stirring pots and seasoning with love, even when things weren’t perfect—like that time she accidentally added a pinch too much salt but still made us smile around the table. Those moments taught me that cooking is more than just following a recipe; it’s about keeping tradition alive and making it your own. This grilled zucchini dish with goat cheese, basil, and honey is one of those simple, vibrant recipes that brings all those feelings back—fresh, a little messy, and always delicious enough to gather people close. Print

Preparing time

15 minutes

Cooking time

10-15 minutes

Ingredients and measurement

5 medium zucchinis Salt 1 tablespoon olive oil or avocado oil 1/3 cup crumbled goat cheese 2 tablespoons freshly chopped basil 1.5 tablespoons honey Salt and pepper to taste

Instructions

Remove and slice

Remove the ends from the zucchinis and slice each one lengthwise into 1/2-inch pieces.

Salt the zucchini

Lay the slices on a plate or cutting board, generously sprinkle with salt, and let them sit for 20 minutes to draw out excess moisture.

Dry the slices

After 20 minutes, pat the slices dry using a clean cloth or paper towel.

Preheat grill

Preheat your grill or grill pan to medium-high heat.

Oil the zucchini

Brush both sides of each zucchini slice with olive or avocado oil.

Grill the zucchini

Place slices on the grill and cook for 10-15 minutes, flipping once halfway through. Look for tenderness and nice grill marks but avoid overcooking.

Assemble and serve

Transfer grilled zucchini to a serving plate. Top with crumbled goat cheese and freshly chopped basil. Drizzle honey on top, then season with salt and pepper to taste. Serve immediately and enjoy!

Notes

Salt draws out moisture

Salting the zucchini really helps keep it from getting soggy on the grill, so don’t skip that step or rush it.

Don’t overcook

Zucchini can go from perfect to mushy in a blink, so keep an eye—grill marks and tenderness are your cues!

Oil choice

Olive oil adds flavor, while avocado oil gives a higher smoke point, which helps if your grill gets very hot. Either works fine!

Honey drizzle

The honey is that little surprise that makes this dish pop—don’t be shy with it, but adjust sweetness to your taste.

Cooking tips : How to Prep Zucchini for Grilling

Remove moisture for better texture

Salting zucchini slices and letting them sit for 20 minutes helps pull out excess water — trust me, it makes a huge difference. If you skip this step, you might end up with soggy, limp slices that just won’t get that nice grilled texture. After they sweat it out, give them a good pat dry; I usually use a clean kitchen towel, but paper towels work too.

Using the right oil

Brushing the zucchini with olive or avocado oil prevents sticking and helps develop those lovely char marks. Don’t rush this part or skimp on oil—under-oiled slices tend to stick or burn. I once almost torched a batch because I forgot to oil one side… not fun!

Grilling time matters

Grill your zucchini over medium-high heat for about 10-15 minutes, flipping halfway. Keep an eye on them—they can go from perfectly tender to mushy pretty fast. If you see the edges start to dry out or burn, pull them off asap.

Cooking tips : Serving and Flavor Pairings

Enhance with fresh herbs and cheese

Sprinkling goat cheese and chopped basil after grilling adds freshness and creaminess that pairs beautifully with smoky zucchini. Pro tip: crumble the goat cheese by hand for a rustic look and uneven textures, it’s a simple touch that feels fancy.

Add a drizzle of sweetness

A little honey on top balances the savory flavors and brings out the grill’s smoky notes. I like to drizzle just before serving so it doesn’t caramelize too much and stay lightly sweet.

Cooking tips : Common Mistakes to Avoid

Don’t skip salting or drying

Skipping this step means watery zucchini that won’t grill well. I’ve done it, and trust me, nobody wants to bite into soggy veggies.

Overcooking zucchini

Zucchini cooks quickly; leaving it on too long turns it mushy and sad. Keep an eye, and remove it once it’s tender with grill marks.

FAQ

Can I bake zucchini instead of grilling?

Yes! Lay the slices on a baking sheet, brush with oil, and roast at 400°F (200°C) for about 15-20 minutes, flipping halfway to get some browning.

What if I don’t have goat cheese?

Feta or ricotta are great alternatives and keep that creamy, tangy vibe. Just crumble or dollop the same way.

Can I prepare this ahead of time?

You can salt and dry the zucchini slices up to a few hours before grilling. Just keep them covered in the fridge until ready. Grilling’s best fresh though!

How do I store leftovers?

Store grilled zucchini in an airtight container in the fridge for up to 3 days. Reheat gently or enjoy cold in salads.

Conclusion

Grilling zucchini like this always feels like a little victory — simple, fresh, and somehow full of flavor without trying too hard. The salt step really works wonders, pulling out just enough moisture so the zucchini doesn’t turn into mush on the grill, and those golden grill marks? Chef’s kiss. Topping the warm slices with tangy goat cheese, fresh basil, and that unexpected drizzle of honey creates a perfect balance that’s sweet, savory, and herbal all at once. Honestly, sometimes I make a double batch because it disappears quicker than expected, especially when friends come over. Just a heads up: watch the grill closely! I’ve ruined more batches by walking away for “just a minute” than I care to admit. But hey, a little char never hurt anyone and often adds character. Serve this as a side or a light lunch, and you’re onto a winner.

Suggestions of another similar recipes

Grilled Eggplant with Feta and Mint

Try swapping zucchini for eggplant slices grilled until silky, then topping them with crumbled feta and fresh mint leaves. A squeeze of lemon juice brightens it all up.

Roasted Bell Peppers with Goat Cheese and Herbs

Roast some colorful bell peppers until soft and smoky, then scatter goat cheese and a mix of thyme and oregano on top, finishing with a drizzle of olive oil.

Grilled Asparagus with Parmesan and Lemon Zest

Grill asparagus spears until tender-crisp, then sprinkle shaved Parmesan and fresh lemon zest for a zesty, cheesy bite that complements the natural sweetness of the vegetable.

Zucchini and Tomato Salad with Basil Vinaigrette

For a fresh alternative, slice raw zucchini thinly and toss it with juicy cherry tomatoes, chopped basil, and a simple olive oil and lemon dressing for a crisp and vibrant salad.