Recipe for: Grilled zucchini with goat cheese and sage - photo 1
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Recipe for: Grilled zucchini with goat cheese and sage

Spicy I'm not hungry Grilling 40 min Easy 0 views ~26.87 PLN * - (0)
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Description

A light, seasonal suggestion for summer grilling: slices of zucchini with intense, creamy goat cheese, aromatic sage, and a delicate hint of lemon and honey. The dish combines the freshness of the vegetable with the creamy-salty cheese and slightly bitter sage leaves, while crunchy walnuts add texture. Perfect as a side dish for the grill, a light dinner, or an accompaniment to meat and salads. It looks impressive — green slices with distinct grill marks, white goat cheese, golden honey, and green sage create an appetizing contrast of colors and flavors. Suggested serving: on a large board with a mix of salad greens and fresh baguette or as part of a grilled buffet.

Ingredients Used

Ingredients (10)

Servings:
4
  • Zucchini 3.2 pcs (~800 g)
  • Goat cheese 200 g
  • Olive oil 30 ml
  • Sage 15 g
  • Garlic 2 clove (~10 g)
  • Lemon 1.3 pcs (~100 g)
  • 🌿 Spices
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Walnuts 50 g
  • Honey 30 ml
💰 Estimated dish cost: ~26.87 PLN (6.72 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation

1

Wash the zucchini under running water and dry with a paper towel. Place the zucchini on a cutting board and trim the ends. Then, slice it lengthwise into pieces 4-6 mm thick (no thinner than 4 mm, as they will fall apart while grilling). If you're not experienced, use a slicer or mandoline set to 4 mm.

Ingredients: Zucchini
Use a sharp knife or mandoline. Keep your fingers away from the blade; if you don't have a mandoline, slice slowly and evenly.
2

Prepare the marinade: pour olive oil (30 g) into a wide bowl. Add crushed or finely chopped garlic (10 g), grated zest of half a lemon and juice from half a lemon (about 25-30 ml). Add finely chopped sage (about 10 g from the bunch), 3 g of salt, and 1 g of freshly ground pepper (the remaining spices will be added after grilling). Mix with a fork or whisk until the ingredients are combined.

Ingredients: Olive oil, Garlic, Lemon, sage, Salt, Black pepper
Use a wide bowl so that the zucchini slices can be coated with the marinade more easily. If you don't have a garlic press, finely chop with a knife and crush with your hand on the board.
3

Place the zucchini slices in the marinade: put the slices in a bowl with the marinade and gently mix with your hand or a spoon, so that each slice is lightly coated. Set aside for 8-10 minutes at room temperature — the marinade will slightly penetrate, but the zucchini won't have time to become overly soft.

Ingredients: Zucchini, Olive oil, Garlic, sage, Lemon
Use a silicone or wooden spoon to avoid damaging the slices. Do not marinate for more than 20 minutes, as the zucchini will release too much juice.

Grilling

4

Preheat the charcoal grill to medium-high heat (around 200-220°C) or heat a grill pan over medium-high heat for 5 minutes. If using an electric grill, set it to the grill function/200°C. Brush the grate or pan with a thin layer of oil (you can use a brush).

Ingredients: Olive oil
Use a silicone brush to oil the grill or a paper towel soaked in oil held with tongs. This will prevent sticking.
5

Arrange the zucchini slices on a preheated grill or skillet with space in between, avoiding overcrowding (overcrowding causes steaming instead of grilling). Grill for 2-3 minutes on one side until clear, dark grill marks appear. Flip the slices with tongs and grill for another 2-3 minutes. If the slices are 6 mm thick, the time may extend to 3-4 minutes per side. A slice is ready when it is soft to the touch and has golden-brown grill marks, but does not fall apart.

Ingredients: Zucchini
Use long tongs to turn. Do not slide or press the slices while grilling — this will release juice and cause settling.

Finishing

6

After grilling, arrange the zucchini slices on a large plate or board. Crumble the goat cheese with your fingers or mash it with a fork and spread it evenly over the hot slices (the goat cheese will soften slightly from the heat). Grate a little zest from the remaining half of the lemon using a fine grater on top for freshness.

Ingredients: Goat cheese, Lemon
Use a fork to crumble the cheese. If the cheese is very cold, you can take it out of the fridge 10 minutes earlier; it will be easier to spread.
7

Sprinkle the dish with finely chopped fresh sage (remaining leaves) and optionally with chopped, lightly toasted walnuts (50 g). If you want a sweet-salty contrast, gently drizzle everything with a tablespoon of honey (30 g) — evenly and sparingly.

Ingredients: sage, Honey
To toast the nuts: heat a dry pan and toast the nuts for 2-3 minutes, stirring, until you can smell the aroma. Do not burn them — they will become bitter.
8

Season the top with freshly ground pepper and possibly a little salt (if the cheese wasn't salty enough). Drizzle a thin layer of extra virgin olive oil (a few ml) and garnish with a few sage leaves.

Ingredients: Black pepper, Salt, Olive oil, sage
Seasoning should be done at the end, as goat cheese already adds salt. It's better to add less salt, and the guest can season it themselves at the table.

Serving

9

Serve immediately while the slices are still slightly warm — the goat cheese will be creamy. Place it in the center of the table as an appetizer or serve on a board with a mix of salad and bread. On the plate, the dish should look layered: zucchini on the bottom, goat cheese, nuts, and honey-drizzled elements on top.

Ingredients: Zucchini, Goat cheese, Honey
Serve with fresh baguette or a light arugula salad. For a version without honey, skip this step.

Final tips

10

If you are preparing a larger quantity for a party, grill the slices in batches and arrange them on a warm platter covered loosely with aluminum foil to prevent them from losing moisture. Before serving, refresh with lemon zest and fresh sage leaves.

Ingredients: Lemon, sage
Do not keep the arranged slices covered for too long, as the steam will make them soft. For a better visual effect, arrange the slices alternately.

Fun Fact

💡

Sage was valued in the Middle Ages as a medicinal and culinary herb. Combined with goat cheese, its aroma creates a classic flavor contrast, known in Mediterranean cuisine, here adapted to Polish seasonal vegetables.

Best for

grill lekka kolacja przystawka na przyjęcie

Tips

🍽️ Serving

Serve slightly warm, not hot — goat cheese has the best texture. Serve with juice from an additional half lemon and freshly ground pepper. For a heartier version, serve on sourdough toast or with added smoked chicken breast.

🥡 Storage

Best consumed immediately. Store leftovers in an airtight container in the refrigerator for up to 24 hours. To refresh before serving, briefly sauté on a grill pan (1 minute on each side) and add fresh sage leaves.

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