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Easy Grilled Pesto Zucchini with Goat Cheese & Pine Nuts

This Easy Grilled Pesto Zucchini with Goat Cheese & Pine Nuts is light, flavorful, and the perfect healthy summer side dish or appetizer. Serve with grilled flank steak and rice, or however you prefer! Hope you love it.
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 35 minutes
Servings 4
Author Rachael DeVaux

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

Recipe Swaps & Substitutions:
  • 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.