You know I can’t help myself when it’s zucchini season. And when zucchini and fresh basil are both at their peak, this Easy Grilled Pesto Zucchini with Goat Cheese & Pine Nuts recipe has to be on your summer menu. Tender, charred zucchini gets tossed in a bright, nutty homemade basil pesto, then finished with toasted pine nuts and creamy goat cheese for the ultimate crowd-pleasing side dish.
It’s quick to make, packed with fresh summer flavor, and works just as well served with grilled flank steak and rice as it does as a stand-alone appetizer for a backyard gathering. Even better? This healthy grilled vegetable recipe has no added sugar, making it a nutritiously delicious option you’ll want to make on repeat all season long.
Why You’ll Love This Easy Zucchini Side Dish
Zucchini is one of my favorite veggies to cook (and bake!) with. Here’s a throwback to the summer I had the most insane harvest from my garden—I don’t think I’ll ever get over it. But honestly, it worked out in the best way, because it inspired a handful of zucchini-based recipes we all know and love.
Now, let’s talk about why you’re going to love this dish. Zucchini is light, nutrient-dense, and a great source of fiber, while fresh basil is packed with antioxidants that support overall health. Pairing the two with heart-healthy extra virgin olive oil, toasted pine nuts, and creamy goat cheese makes this healthy grilled zucchini recipe both satisfying and nourishing.
At its core, this is a simple summer side dish that really lets seasonal produce shine. The charred grill marks, bright lemony pesto, and creamy goat cheese come together for the perfect balance of flavors and textures—a total chef’s kiss, if you ask me.
The Perfect Summer Appetizer or Side
Whether you’re hosting a summer dinner party or looking for an easy weeknight veggie side, this pesto zucchini recipe delivers.
It’s naturally gluten-free, can be made dairy-free by omitting the parmesan, and pairs beautifully with just about any protein. Serve it warm straight off the grill or at room temperature—it’s just as delicious either way.
With fresh basil, zesty garlic, and toasted pine nuts, this recipe highlights all the best flavors of the season in one simple dish. Hope you love it!
INGREDIENTS YOU’LL NEED:
For the pesto:
- Garlic cloves
- Toasted pinenuts
- Fresh basil leaves
- Lemon zest
- Kosher salt
- Red pepper flakes
- Freshly squeezed lemon juice
- Extra virgin olive oil
- Freshly grated Parmesan cheese (omit to make dairy-free)
For the zucchini:
- Zucchini
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
To garnish:
- Toasted pine nuts
- Fresh basil
- Crumbled goat cheese
- Flaky salt
HOW TO MAKE EASY GRILLED PESTO ZUCCHINI WITH GOAT CHEESE & PINE NUTS
For the pesto:
In a high-speed blender or food processor, add the garlic, pine nuts, basil, and lemon zest. Pulse until the mixture becomes sandy.
Season with salt and red pepper flakes and add the lemon juice. With the blender running on low, begin to stream in the olive oil. Continue to blend, scraping down the sides intermittently, until well combined. You still want a little texture! (Note: If the mixture is too thick, stream in additional olive oil, 1 tablespoon at a time.)
Transfer to a bowl and set aside. If using the parm, stir in and set aside.
For the zucchini:
Preheat the grill to medium-high heat.
While the grill preheats, season the zucchini with olive oil, salt, and pepper. Do not salt the zucchini unless you are ready to grill within 5 minutes. It will become watery otherwise.
Once the grill is hot, add the zucchini pieces, cut side down, and grill undisturbed for about 5 minutes, turning halfway through to get cross-marks.
Flip and cook for an additional 2 to 3 minutes, or until just tender.
Remove from the grill, transfer to a clean plate, and cool for about 5 minutes.
To Assemble:
On a large platter or plate, add ¼ cup of the pesto and spread in an even layer.
Add about 3 to 4 tablespoons of pesto to the zucchini, and gently toss to combine until coated.
Pile the zucchini in the middle of the platter atop the pesto. Garnish with pine nuts, basil, goat cheese, and flaky salt. Enjoy!
To Store:
I recommend serving this dish fresh, but you can store leftover grilled zucchini in an airtight container in the fridge for up to 3 days. For best flavor, keep the goat cheese and pesto separate and add just before serving.
Enjoy leftovers cold, at room temp, or gently reheat in a skillet over medium heat until just warmed through. Avoid the microwave, if possible, since it can make zucchini mushy.
RECIPE SUBSTITUTIONS & QUESTIONS
You can easily make this recipe your own! Omit the Parmesan in the pesto to keep it dairy-free, or try a dairy-free Parmesan alternative, like nutritional yeast or a store-bought vegan parmesan, to keep that cheesy flavor. Goat cheese can be swapped for feta if that’s what you have on hand. Pine nuts can be replaced with walnuts, almonds, or cashews for a slightly different flavor.
Short on time? You can also use a store-bought basil pesto—just look for one with no added sugars or inflammatory oils/ingredients to keep this healthy and fresh. And if you’re short on basil, try mixing in fresh spinach or arugula for a twist.
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How do you grill zucchini without making it soggy?
To prevent soggy zucchini, avoid salting it until you’re ready to grill—salting too early draws out water. Preheat the grill to medium-high, brush zucchini lightly with olive oil, and cook undisturbed for a few minutes on each side until you get nice char marks. This keeps it tender but not watery.
What can I serve with grilled pesto zucchini?
This zucchini pairs well with grilled proteins like flank steak, chicken, or fish. It also works as a fresh summer appetizer alongside a grain salad, roasted potatoes, or your favorite summer side dishes. Its bright, nutty flavor complements almost any meal.
Easy & Delicious Side Dishes You’ll Love:
- Homemade Garlic Fries
- Grilled Summer Pasta Salad
- Healthy Fried Zucchini Blossoms
- High-Protein Cottage Cheese Ranch Dip
- Mom’s Famous Potato Salad (Mayo-Free!)
- Grilled Steak Satay Skewers with Creamy Peanut Curry Sauce
Easy Grilled Pesto Zucchini with Goat Cheese & Pine Nuts
Equipment
- high-speed blender or food processor
- grill
Ingredients
For the pesto:
- 3 cloves garlic, roughly chopped
- ½ cup toasted pinenuts
- 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” 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
For the pesto:
- In a high-speed blender or food processor, add the garlic, pine nuts, basil, and lemon zest. Pulse until the mixture becomes sandy.
- Season with salt and red pepper flakes and add the lemon juice. With the blender running on low, begin to stream in the olive oil. Continue to blend, scraping down the sides intermittently, until well combined. You still want a little texture!Note: If the mixture is too thick, stream in additional olive oil, 1 tablespoon at a time.
- Transfer to a bowl and set aside. If using the parm, stir in and set aside.
For the zucchini:
- Preheat the grill to medium-high heat.
- While the grill preheats, season the zucchini with olive oil, salt, and pepper.Note: Do not salt the zucchini unless you are ready to grill within 5 minutes. It will become watery otherwise.
- Once the grill is hot, add the zucchini pieces, cut side down, and grill undisturbed for about 5 minutes, turning halfway through to get cross-marks.
- Flip and cook for an additional 2 to 3 minutes, or until just tender.
- Remove from the grill, transfer to a clean plate, and cool for about 5 minutes.
To Assemble:
- On a large platter or plate, add ¼ cup of the pesto and spread in an even layer.
- Add about 3 to 4 tablespoons of pesto to the zucchini, and gently toss to combine until coated.
- Pile the zucchini in the middle of the platter atop the pesto. Garnish with pine nuts, basil, goat cheese, and flaky salt. Enjoy!
To Store:
- I recommend serving this dish fresh, but you can store leftover grilled zucchini in an airtight container in the fridge for up to 3 days. For best flavor, keep the goat cheese and pesto separate and add just before serving.
- Enjoy leftovers cold, at room temp, or gently reheat in a skillet over medium heat until just warmed through. Avoid the microwave, if possible, since it can make zucchini mushy.
Notes
- Omit Parmesan in the pesto to make it dairy-free, or use a dairy-free Parmesan alternative (like nutritional yeast or vegan parmesan).
- Swap goat cheese for feta if preferred.
- Replace pine nuts with walnuts, almonds, or cashews.
- Short on time? Use store-bought basil pesto—choose one with no added sugars or inflammatory oils/ingredients.
- If short on basil for the pesto, mix in fresh spinach or arugula.
