Ingredients:

  • 3 medium zucchini (approx. 1.5 lbs / 680g)
  • 3 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 4 oz soft goat cheese (chevre)
  • 2 tbsp pine nuts, lightly toasted
  • 1 tbsp honey
  • 5-6 fresh basil leaves, chiffonade
  • 1 tsp lemon juice

Instructions:

  1. Slice the zucchini lengthwise into 1/4-inch thick planks. Pat each slice aggressively dry with paper towels to remove excess surface moisture.
  2. Brush both sides of the zucchini slices lightly with olive oil and season with salt and pepper.
  3. Preheat an outdoor grill or cast-iron grill pan to medium-high heat.
  4. Place the zucchini planks on the grates. Grill for 3-4 minutes per side without moving them, until deep, mahogany-colored grill marks appear and the zucchini is slightly softened.
  5. Remove zucchini from the heat and arrange them on a platter.
  6. While zucchini is still hot, place small dollops of chilled goat cheese along the length of each plank.
  7. Sprinkle with toasted pine nuts, drizzle with honey, add a squeeze of lemon juice, and garnish with fresh basil chiffonade.