Grilled Zucchini with Goat Cheese and Pine Nuts
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
147 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Grilled Zucchini with Goat Cheese and Pine Nuts
Description
The preparation begins by slicing zucchini lengthwise into thin strips, which are then brushed with olive oil and seasoned with salt and pepper before grilling over medium heat until softened and marked by char lines, enhancing their natural sweetness and texture. Pine nuts are toasted separately in a skillet until fragrant and lightly browned, bringing a nutty crunch to the dish. The grilled zucchini is plated and dressed with olive oil and fresh lemon juice.
The dish is finished by crumbling soft goat cheese on top along with the toasted pine nuts, lemon zest, and optional herbs like parsley or thyme, adding brightness and richness. This layering creates a refreshing yet richly textured dish combining the smoky zucchini with creamy cheese and crunchy nuts.
It can be served warm or at room temperature alongside grilled meats, pasta, or as part of a Mediterranean-inspired meal. Variations include substituting nuts or using vinegars instead of lemon juice for a different flavor profile.
Ingredients
- 4 zucchini medium
- extra-virgin olive oil
- ½ teaspoon salt Kosher salt and freshly ground
- ½ teaspoon black pepper Kosher salt and freshly ground
- lemon juice of ½ plus zest
- 3 ounces goat cheese
- ¼ cup pine nuts toasted
- ⅛ cup parsley leaves optional, or fresh thyme leaves
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
- Toast pine nuts carefully over medium-low heat to avoid burning; remove as soon as fragrant and lightly browned.
- For variation, use toasted hazelnuts, almonds, or cashews instead of pine nuts.
- Substitute lemon juice with red wine or balsamic vinegar for a different tangy note.
- Swap goat cheese for feta and add chopped kalamata olives and sun-dried tomatoes for a Mediterranean twist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 10mg | 3% |
| Sodium | 95mg | 4% |
| Potassium | 572mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 38mg | 42% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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