Ingredients:

  • 2 medium zucchini, sliced into 1/2-inch rounds (approx. 1 lb / 450g)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 4 oz soft goat cheese, room temperature
  • 1 tsp fresh lemon juice
  • 1 small clove garlic, minced
  • 1 tbsp heavy cream
  • 2 tbsp balsamic glaze
  • 2 tbsp fresh basil leaves, chiffonade
  • 1 tbsp toasted pine nuts

Instructions:

  1. Preheat your oven to 425°F (220°C). Pat the zucchini rounds completely dry with a paper towel. Toss them in a bowl with olive oil, salt, and pepper until evenly coated.
  2. Arrange the zucchini slices in a single layer on a parchment-lined baking sheet, ensuring they are not touching. Roast for 12-15 minutes, flipping halfway through, until the edges are mahogany-colored.
  3. While the zucchini roasts, combine the room-temperature goat cheese, lemon juice, minced garlic, and heavy cream in a small bowl. Whisk vigorously until the mixture is velvety and airy.
  4. Allow the zucchini to cool for 2 minutes. Place a zucchini round on the plate, pipe or dollop a teaspoon of goat cheese on top, and repeat for a 2-layer stack.
  5. Drizzle with balsamic glaze and garnish with fresh basil and toasted pine nuts.