Grilled Goat Cheese Stuffed Zucchini.
These grilled zucchini boats are stuffed with a lemon and fresh basil goat cheese mixture, then topped with brown butter breadcrumbs! They are such a delicious side dish or pair perfectly with a big summer salad!
Oh summer food, you’re just so amazing!
I can’t get enough of our favorite summer eats right now. We are in full blown summer relaxation mode at the moment. And because I’m technically taking some time off right now with the baby, I have more time to make delicious summer dishes and we’re really enjoying them.
Like these grilled zucchini boats!
Late last summer I made bruschetta quinoa stuffed zucchini boats and they are one of our most-made dishes. I just love them – they are so satisfying and full of flavor.
I knew I wanted to make a grilled version because we are obsessed with grilled zucchini. It may share the number one spot with crispy fried zucchini. And I wanted this one to be cheesy and simple, and that’s exactly what we’ve got.
Making vegetables taste this flavorful is my number one secret to getting veggie haters to eat them. I mean, I should know. I was a former veggie hater myself.
Oh boy, let’s talk about this filling.
It is SO delicious.
It’s simple too.
All you have to do is mix goat cheese, lemon, basil and some crushed red pepper flakes. Oh and a pinch of salt and pepper! It’s easy breezy and also tastes amazing – like you may want to eat it right off the spoon.
The combination is so summery. The goat cheesy has a slight tang to it, the lemon is bright and tart, the basil is refreshing and the red pepper adds the perfect bite. In fact, these flavors would make an incredible dip.
I like to grill the zucchini a bit first. It makes them extra charred and delicious. Then I grab them off the grill, stuff the insides with this incredible goat cheese mixture and place them back on the grates.
The cheese gets melty and bubbly and warm and wonderful. So it really is like a goat cheese dip inside the grilled zucchini, which is a dream!
Oh and then… the best part. I love to top these with my garlic butter breadcrumbs too. Takes things over the top – adds more flavor and that crunch that I love. Of course this is an extra step but it’s one I find totally worth it. If you don’t want to make some sizzly breadcrumbs, you can skip it.
Finally, fresh basil on top and maybe a lemon spritz! Maybe a sprinkle of red pepper for some spice, whatever you love. This recipe is pretty forgiving and 100% delish.
You can serve this as you wish! I have been doing it as a side dish because, you know… Eddie. If meat is not involved, he doesn’t not want to be involved. Ha.
But! You can also make this as your own main dish (um, hi, I love that) and serve it with a greens salad of some sort.
It’s SO darn good.
Grilled Zucchini Boats
Grilled Goat Cheese Zucchini Boats
- 4 medium zucchini squash
- kosher salt and pepper
- olive oil spray or olive oil for brushing
- 10 ounces goat cheese, softened
- 1 garlic clove, minced
- ¼ cup chopped fresh basil, plus extra for topping
- 2 teaspoons freshly grated lemon zest
- ¼ teaspoon crushed red pepper flakes
- parmesan cheese, for topping
brown butter breadcrumbs
- 2 tablespoons unsalted butter
- 1 garlic clove, minced or pressed
- 1/3 cup seasoned panko bread crumbs
- Preheat the grill to the highest setting. You can make the breadcrumbs now or even make them ahead of time.
- Slice each zucchini in half lengthwise. Place them on a baking sheet. Scoop out the center using a spoon to create a well. You can discard this zucchini or save it and add it to another dish like pasta, etc.
- Sprinkle the zucchini all over with salt and pepper. Spray or brush the zucchini all over with olive oil.
- In a bowl, stir together the goat cheese, garlic, basil, lemon zest, pepper flakes and a big pinch of salt and pepper.
- Place the zucchini on the grill, cut-side down, and grill for 3 to 5 minutes, until it’s slightly golden and charred. Transfer the zucchini back to the baking sheet. Scoop the goat cheese into the center boat of the zucchini. Once the zucchini are all stuffed, transfer them back to the grill, stuffed side up. Close the lid and grill for another 3 to 5 minutes. The cheese should be bubbly and melty and the zucchini will have grill marks.
- Remove the zucchini from the grill and top with the bread crumbs. Top with parmesan if you’d like. Top with fresh basil. Serve!
brown butter breadcrumbs
- Add the butter to a small saucepan over medium heat and whisk constantly while it bubbles. The minute brown bits begin to form on the bottom of the pan, add in minced garlic and breadcrumbs. Stir constantly, cooking for a few minutes until the breadcrumbs are golden and crunchy.
Def my kind of vegetable.