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Easy Grilled Pesto Zucchini with Goat Cheese & Pine Nuts Recipe

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4.1 from 26 reviews

Easy Grilled Pesto Zucchini with Goat Cheese & Pine Nuts is a vibrant and flavorful summer side dish featuring tender grilled zucchini tossed in a zesty homemade basil pesto. Topped with creamy goat cheese and crunchy toasted pine nuts, this dish is perfect for a light lunch or an elegant grilled vegetable accompaniment.

Ingredients

For the Pesto

  • 3 cloves garlic (roughly chopped)
  • ½ cup toasted pine nuts
  • 2 packed cups fresh basil leaves (roughly chopped)
  • 2 teaspoons lemon zest
  • ½ teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons freshly squeezed lemon juice
  • ½ cup extra virgin olive oil (plus more if needed)
  • ¼ cup freshly grated Parmesan cheese (omit to make dairy-free)

For the Zucchini

  • 4 medium zucchini (ends trimmed, halved lengthwise, and cut on the diagonal into 3-inch pieces)
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

To Garnish

  • 2 tablespoons toasted pine nuts
  • 2 tablespoons julienned fresh basil
  • 2 ounces crumbled goat cheese
  • Flaky salt

Instructions

  1. Prepare the Pesto: In a high-speed blender or food processor, add the garlic, pine nuts, basil, and lemon zest. Pulse until the mixture has a sandy texture. Season with salt and red pepper flakes, then add the lemon juice. With the blender running on low, slowly stream in the olive oil, blending until combined but still slightly textured. If too thick, add olive oil by tablespoon until desired consistency. Transfer pesto to a bowl and stir in Parmesan if using.
  2. Season Zucchini: Preheat your grill to medium-high heat. While heating, toss the zucchini pieces with olive oil, salt, and pepper. Avoid salting zucchini too early to prevent it from becoming watery.
  3. Grill Zucchini: Place zucchini cut side down onto the hot grill. Grill undisturbed for about 5 minutes for nice grill marks, turning halfway through if needed. Flip zucchini pieces and cook an additional 2 to 3 minutes, until just tender.
  4. Cool Grilled Zucchini: Remove grilled zucchini from the grill and transfer to a plate. Allow to cool for about 5 minutes.
  5. Assemble the Dish: Spread ¼ cup of pesto evenly on a large serving platter. Toss the cooled zucchini pieces with 3 to 4 tablespoons of pesto until well coated. Arrange zucchini in the center of the platter on top of the pesto layer. Garnish with toasted pine nuts, julienned basil, crumbled goat cheese, and a sprinkle of flaky salt.
  6. Storage: Serve fresh for the best flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep pesto and goat cheese separate until just before serving. Reheat zucchini gently in a skillet over medium heat, avoiding microwaving to preserve texture.

Notes

  • Do not salt zucchini too early before grilling as it will release water and become soggy.
  • Use extra virgin olive oil for best flavor in pesto and grilling.
  • Omit Parmesan cheese to make the pesto dairy-free.
  • Leftover zucchini can be served cold, at room temperature, or gently reheated.
  • Toast pine nuts before using to enhance their flavor.

Find it online: https://justsosavory.com/easy-grilled-pesto-zucchini-with-goat-cheese-and-pine-nuts-recipe/