The end of summer is near, so fire up the grill while you still can! I’ve never grilled zucchini before, but I definitely will more often now. I figured since we really liked the Asparagus with Gorgonzola recipe we tried a while back, then we might like this too. We made this dish to bring to a family barbecue, and it was a hit. It’s nice to be able to try something new instead of always having the same things all the time at barbecues. Give it a try, you just might like it.
Grilled Zucchini with Goat Cheese and Balsamic-Honey Glaze
Adapted from: fullbellysistersblogspot.com
4-5 medium to large zucchini
2 tablespoons olive oil
4 ounces crumbled goat cheese
2/3 cup balsamic vinegar
1/4 cup honey
~Slice zucchini into rounds on a slight diagonal, about 1/2″ thick.
~Toss in a large bowl with the oil and some salt and pepper, making sure zucchini is well-coated with oil.
~Heat your grill pan over medium-high heat. When it’s fairly hot, place your zucchini rounds on it. You may need to grill the zucchini in batches, adjusting heat as necessary. Leave them to cook for about five or six minutes on the first side before flipping them and cooking for another three to five minutes on the second side, until they’re tender and show grill marks on each side. Note: leave the slices undisturbed when they’re cooking or you won’t get the grill marks.
~While you’re cooking your batches of zucchini, put the balsamic vinegar, honey and some freshly-ground pepper in a small pot. Bring to a boil then lower to a simmer, stirring often. Let it reduce by about 1/2-3/4; it should be thick and syrupy. Take off heat.
~Arrange on a large plate or platter.
~While the slices are still warm, sprinkle the crumbled goat cheese all over, so that it gets a bit melted. If you’re grilling the zucchini before you plan to serve it (it keeps just fine for a day in the fridge), just warm it slightly before you toss the cheese on top. Then drizzle a few tablespoons of the syrup over the top and you’re ready to serve.