You know I can’t resist zucchini season. When zucchini and fresh basil are at their peak, this Easy Grilled Pesto Zucchini with Goat Cheese & Pine Nuts belongs on your summer menu. Tender, charred zucchini tossed in a bright basil pesto and finished with toasted pine nuts and creamy goat cheese makes a flavorful, crowd-pleasing side.
Quick to prepare and full of fresh summer flavor, this healthy grilled vegetable recipe pairs beautifully with grilled flank steak, chicken, fish, or can be served as a standalone appetizer at a backyard gathering. This recipe contains no added sugar and is a nutritious option you’ll want to make all season long.
Why You’ll Love This Easy Zucchini Side Dish
Zucchini is a favorite summer vegetable—light, versatile and nutrient-dense. Paired with fresh basil, lemon, olive oil, pine nuts and goat cheese, it becomes a satisfying side that still feels light. The char from the grill adds depth while the pesto brings bright, herbaceous notes and a hint of lemon that lifts the whole dish.
This simple summer side lets seasonal produce shine. The combination of charred zucchini, lemony pesto and creamy goat cheese creates a balanced mix of flavors and textures that’s easy to prepare and impressive to serve.
The Perfect Summer Appetizer or Side
Whether you’re hosting a dinner or need an easy weeknight vegetable, this pesto zucchini is naturally gluten-free and can be made dairy-free by omitting the Parmesan in the pesto. Serve it warm or at room temperature—both work well.
Fresh basil, garlic and toasted pine nuts highlight the season’s best flavors in one simple dish.
INGREDIENTS YOU’LL NEED:
For the pesto:
- Garlic cloves
- Toasted pine nuts
- Fresh basil leaves
- Lemon zest
- Kosher salt
- Red pepper flakes
- Freshly squeezed lemon juice
- Extra virgin olive oil
- Freshly grated Parmesan cheese (omit to make dairy-free)
For the zucchini:
- Zucchini
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
To garnish:
- Toasted pine nuts
- Fresh basil
- Crumbled goat cheese
- Flaky salt
HOW TO MAKE EASY GRILLED PESTO ZUCCHINI WITH GOAT CHEESE & PINE NUTS
For the pesto:
In a high-speed blender or food processor, add the garlic, toasted pine nuts, basil and lemon zest. Pulse until the mixture is sandy.
Season with salt and red pepper flakes, add lemon juice, then stream in olive oil while blending on low. Scrape down the sides as needed. The pesto should still have some texture; if it’s too thick, add olive oil a tablespoon at a time.
Transfer to a bowl and, if using Parmesan, stir it in. Set aside.
For the zucchini:
Preheat the grill to medium-high heat.
Season the zucchini with olive oil, salt and pepper just before grilling—salting too early draws out moisture and can make the zucchini watery.
Place zucchini cut side down on the hot grill and cook undisturbed for about 5 minutes, turning halfway through to achieve cross-hatch marks. Flip and cook an additional 2–3 minutes, until just tender.
Remove from the grill and let rest on a clean plate for about 5 minutes.
To Assemble:
Spread 1/4 cup of the pesto in an even layer on a large platter.
Toss the grilled zucchini with 3–4 tablespoons of pesto until lightly coated, then pile the zucchini on the platter over the pesto.
Garnish with toasted pine nuts, julienned basil, crumbled goat cheese and a sprinkle of flaky salt. Serve and enjoy.
To Store:
Serve this dish fresh for best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best flavor and texture, keep the goat cheese and extra pesto separate and add them just before serving.
Enjoy leftovers cold, at room temperature, or gently reheat in a skillet over medium heat. Avoid microwaving when possible, as it can make zucchini mushy.
RECIPE SUBSTITUTIONS & QUESTIONS
This recipe is easy to adapt. Omit the Parmesan in the pesto to make it dairy-free or use a dairy-free Parmesan alternative such as nutritional yeast or vegan parmesan. Swap goat cheese for feta if you prefer. Pine nuts can be replaced with walnuts, almonds or cashews for a different flavor profile.
Short on time? Use a store-bought basil pesto—choose one without added sugars or inflammatory oils to keep the dish fresh and healthy. If you don’t have enough basil, add fresh spinach or arugula to the pesto for more volume and color.
How do you grill zucchini without making it soggy?
To avoid soggy zucchini, don’t salt it until you’re ready to grill. Preheat the grill to medium-high, brush the zucchini with a light coating of olive oil and cook undisturbed until you get good char marks. Flip only once and remove when just tender.
What can I serve with grilled pesto zucchini?
This zucchini pairs well with grilled meats like flank steak, chicken or fish, and also complements grain salads, roasted potatoes or other summer sides. Its bright, nutty flavors work alongside many main dishes.
Easy & Delicious Side Dishes You’ll Love:
- Homemade Garlic Fries
- Grilled Summer Pasta Salad
- Healthy Fried Zucchini Blossoms
- High-Protein Cottage Cheese Ranch Dip
- Mom’s Famous Potato Salad (Mayo-Free!)
- Grilled Steak Satay Skewers with Creamy Peanut Curry Sauce
Easy Grilled Pesto Zucchini with Goat Cheese & Pine Nuts
Equipment
- High-speed blender or food processor
- Grill
Ingredients
For the pesto:
- 3 cloves garlic, roughly chopped
- ½ cup toasted pine nuts
- 2 packed cups fresh basil leaves, roughly chopped
- 2 teaspoons lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 3 tablespoons freshly squeezed lemon juice
- ½ cup extra virgin olive oil, plus more if needed
- ¼ cup freshly grated Parmesan cheese (omit to make dairy-free)
For the zucchini:
- 4 medium zucchini, ends trimmed, halved lengthwise, and cut on the diagonal into 3” pieces
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
To garnish:
- 2 tablespoons toasted pine nuts
- 2 tablespoons julienned fresh basil
- 2 ounces crumbled goat cheese
- Flaky salt
Instructions
For the pesto:
- Add garlic, pine nuts, basil and lemon zest to a blender or food processor and pulse until sandy.
- Season with salt and red pepper flakes, add lemon juice, and stream in olive oil while blending on low until combined. Add more oil 1 tablespoon at a time if needed.
- Transfer to a bowl, stir in Parmesan if using, and set aside.
For the zucchini:
- Preheat grill to medium-high.
- Brush zucchini with olive oil and season with salt and pepper just before grilling.
- Grill cut side down for about 5 minutes, turning halfway for cross-hatch marks. Flip and cook 2–3 more minutes until just tender.
- Remove from grill and let rest for about 5 minutes.
To Assemble:
- Spread ¼ cup pesto on a large platter.
- Toss zucchini with 3–4 tablespoons pesto to coat, then pile on the platter over the spread pesto.
- Garnish with pine nuts, basil, goat cheese and flaky salt. Serve.
To Store:
- Store leftovers in an airtight container in the fridge up to 3 days. Keep goat cheese and extra pesto separate until serving for best texture.
- Reheat gently in a skillet or enjoy cold or at room temperature; avoid the microwave when possible.
Notes
Recipe Swaps & Substitutions:
- Omit Parmesan or use a dairy-free alternative to make the pesto dairy-free.
- Swap goat cheese for feta.
- Replace pine nuts with walnuts, almonds, or cashews.
- Use store-bought pesto if short on time—choose one without added sugars or unhealthy oils.
- If short on basil, add fresh spinach or arugula to the pesto.