Grilled Zucchini with Goat Cheese and Balsamic-Honey Syrup

4 steps · 45 min total

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Prepare Zucchini

   Slice the 2 zucchini lengthwise into 1/4-inch thick planks. In a medium bowl, toss the zucchini slices with 1 Tbsp grapeseed oil, 2 servings salt, and 2 servings pepper until each piece is evenly coated.

   ≈ 10 min
2. 02

   Grill Zucchini

   Preheat a grill or grill pan to medium-high heat. Lay the seasoned zucchini slices directly on the hot grill. Cook them for 3–5 minutes per side, until they're tender and show clear grill marks. Transfer to a platter and set aside.

   ≈ 15 min
3. 03

   Make Balsamic-Honey Syrup

   In a small saucepan, combine the 1/3 cup balsamic vinegar and 2 Tbsp honey. Bring the mixture to a gentle simmer over medium heat. Let it cook, stirring occasionally, for 5–7 minutes, until the syrup visibly thickens and coats the back of a spoon; it should look glossy.

   ≈ 10 min
4. 04

   Assemble Dish

   Arrange the warm grilled zucchini slices on a serving platter. Crumble the 2 ounces goat cheese evenly over the top. Finish with a generous drizzle of the balsamic-honey syrup before serving.

   ≈ 5 min