This Grilled Zucchini with Calabrian Chiles, Goat Cheese and Pepitas is the perfect appetizer or side dish to use up all of the summer zucchini that is in season!
Zucchini is one of my favorite vegetables, I make it year-round and quite a handful of recipes that use zucchini; however, this new side dish might just be my favorite way to eat zucchini. I just love grilling zucchini as a side dish to serve with chicken, fish or meat. This dish is also a super fun summer appetizer if you are wanting something seasonal and fun to serve your guests.
The sweetness in zucchini becomes more evident when it is grilled and afterward, it is topped with a touch of spice from the calabrian chiles, creamy and herby goat cheese crumbles, and crunchy pepitas. It’s fast, easy and delicious!
If you’re looking for more zucchini recipes to try, here’s an easy chicken parmesan-stuffed zucchini boats and a dairy-free zucchini roll-ups in easy bolognese sauce. And for more ideas for grilling vegetables this summer, try my vegetable grilling guide.
Grilled Zucchini with Calabrian Chiles, Goat Cheese and Pepitas
- 4 medium-sized zucchini
- 2 tbsp Avocado OIl
- Kosher Salt
- Freshly Cracked Pepper
- 2 tbsp. Chopped Calabrian Peppers from the jar
- 2 oz. herbed Goat Cheese, torn into small crumbles
- 1/4 cup roasted and salted pepitas (aka as pumpkin seeds)
- juice of 1 lemon
- flakey sea salt, optional for serving optional for serving
- Cut zucchinis in half lengthwise. Using a paring knife, gently score the flesh with a knife, cutting deep into the flesh but not through the skin. Cut diagonal lines going about an inch apart, then turn the zucchini around and cut again so you have a diamond pattern. (this is not necessary, but a nice touch if you're down to do it. 😉
- Next, drizzle with the oil then season with the tops with kosher salt and pepper.
- Heat grill over medium-high heat (350-400 degrees F) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure-fire way to start a good flare-up—a little goes a long way here.)
- When hot, place the zucchini onto the grill and cook until the zucchini is tender (but not overcooked and soggy) and nice grill marks have formed on each side-- about 5 minutes per side.
- Carefully remove the zucchini from the grill and let cool enough to handle. Cut into 2-inch pieces and place onto a serving platter. Top each zucchini piece with a small amount of the chopped calabrian peppers, the crumbled goat cheese and sprinkle with the pepitas. Finish with a squeeze of lemon and a sprinkle of flakey salt, if using.