Grilled Zucchini with Goat Cheese and Balsamic-Honey Syrup Recipe

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

   Slice and Season Zucchini

   Slice the 2 zucchini lengthwise into planks about 1/4-inch thick.

   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 the grilled zucchini to a platter and set aside.

   15 min
3. 03

   Simmer 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, looking glossy and reduced.

   10 min
4. 04

   Assemble and Serve

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

   5 min