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We’ve entered the glut of zucchini season, so I have a recipe for to use up all that zucchini today! Discover the ultimate grilled zucchini recipe with a spicy Calabrian chili vinaigrette, creamy goat cheese, and crunchy pistachios. This flavorful side dish is perfect for grilling season, combining fresh ingredients and bold tastes for a delicious, crowd-pleasing treat that can be served warm or at room temperature—because we all know how hard it is to get all the food on the table hot at the same time!

Let’s dive into the story, the flavors, and the steps to make this side dish recipe.

A Tale of Two Inspirations: The Defined Dish and Che Fico

Today, we’re tackling a recipe of which a part has become a bit of an obsession for me: Grilled Zucchini with Calabrian Chili Vinaigrette, Goat Cheese & Pistachios. This dish is the love child of a grilled zucchini recipe I stumbled upon on The Defined Dish and an unforgettable dish I devoured at Che Fico in San Francisco. The Defined’s Dish’s recipe captured me visually and inspired me to try the vinaigrette on grilled zucchini and add cheese, herbs, and chopped nuts. The dish I had at the restaurant was grilled broccolini tossed in a Calabrian chili vinaigrette that I have been trying to recreate for over a year now using my taste memory and a video of the broccolini I found deep in their Instagram feed. If you can get your hands on their bomba sauce, it’s absolutely perfect for this, but I often make it with Trader Joe’s bomba sauce when I don’t have it. It does take a special order and is a bit of an ask, I know—get it if you want and can, but don’t hesitate to use whatever you can find. Even just chopped Calabrian chilies will work fine, but you may want to start with just 1 teaspoon and add more to taste, as they might be spicier.

The Zucchini Odyssey: From Gardens to Grills

Zucchini, or courgette if you’re feeling fancy, has been a staple in kitchens around the world. Native to Central America, this humble squash found its way to Europe and eventually into our backyard gardens. Its versatility makes it a favorite for everything from zucchini bread (yes, that’s a thing and recipe is forthcoming) to grilled perfection. Traditionally, zucchini is grilled, sautéed, or baked, but today, we’re grilling it, then elevating it with a punchy Calabrian chili vinaigrette.

The Cast of Characters: Ingredients Breakdown

The Stars

Zucchini or Summer Squash: The main event, scored and grilled to crispy-tender perfection.
Calabrian Chili Vinaigrette: The spicy hero that ties everything together.
Goat Cheese (or Boursin/Feta): The creamy, tangy element that balances the heat. Don’t like goat cheese? Substitute with any flavor of Boursin you like or feta.
Pistachios: Adding crunch and a salty bite.
Basil: Fresh and herbaceous, cutting through the richness.

Supporting Roles

Lemon: Both zest and juice, for that citrusy brightness. Grilliing the lemon brings out lemon’s sweetness and helps balance the dish with both sweetness and acidity. Plus, it makes it more juicy!
Confit Garlic: Soft, sweet, and slightly caramelized, adding depth to the vinaigrette.
Honey: A touch of sweetness to balance the chili heat.
White Wine Vinegar: A tangy note to lift the flavors.
Flaky Sea Salt: For that perfect finishing touches

Equipment Needed

Charcoal grill or gas grill OR cast-iron grill/griddle
Silicone pastry brush or natural bristle pastry brush
Chef’s knife
Paring knife
Plastic cutting board
12-inch stainless-steel tongs
Glass mixing bowls
Mini whisk
Microplane
Measuring cups and spoons

How to Grill Zucchini

Preheat and Prep: Get your grill or grill pan hot. We’re talking 15 minutes of preheating.
Score and Salt: Score the zucchini in a diamond pattern and salt it to draw out moisture.
Dry and Oil: Pat the zucchini dry, brush with oil, and season with salt and pepper.
Grill Time: Grill the zucchini until you get those beautiful char marks—6-7 minutes on the cut side, then 2-3 minutes on the skin side.
Chop and Dress: Cut the grilled zucchini into chunks, then dress it with the vinaigrette, pistachios, basil, and cheese.

Pro Tips for Perfection

Scoring the Zucchini: Don’t skip this step! It allows the salt to penetrate and helps the zucchini cook evenly.
Confit Your Garlic: If you’ve never made garlic confit, now’s the time. It’s a game-changer, and you will want to make it all the time…promise. I often make this every week and store it in the fridge for whenever I want to use it. Just let the oil come to room temperature to make it easier to scoop the cloves out and use the oil.
Don’t Overcook: Keep the zucchini crisp-tender. Mushy zucchini is a crime against nature.
Season Generously: Every layer needs a bit of salt to make the flavors pop.

Imagine biting into a piece of perfectly grilled zucchini—there’s a slight crunch as your teeth break through the charred exterior, followed by a tender, juicy interior. The Calabrian chili vinaigrette hits you with its tangy heat, balanced by the sweetness of honey and the rich depth of confit garlic. Creamy goat cheese adds a tangy, velvety texture, while the pistachios bring a satisfying crunch. Fresh basil leaves a refreshing note that most everything needs.

There you have it—Grilled Zucchini with Calabrian Chili Vinaigrette, Goat Cheese & Pistachios. It’s the dish that’ll make you rethink everything you thought you knew about zucchini. So, fire up your grill, grab a cold drink, and let’s make some magic in the kitchen. Happy cooking—and grilling!

Grilled Zucchini with Calabrian Chili Vinaigrette, Goat Cheese & Pistachios

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Author: Amanda
Yield: 4 to 6 servings 1x

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Description

Discover the ultimate grilled zucchini recipe with a spicy Calabrian chili vinaigrette, creamy goat cheese, and crunchy pistachios. This flavorful side dish is perfect for grilling season, combining fresh ingredients and bold tastes for a delicious, crowd-pleasing treat that can be served warm or at room temperature—because we all know how hard it is to get all the food on the table hot at the same time!

Ingredients

Scale

2 lemons, quartered (zest 1/4 of a lemon for vinaigrette before quartering)
3 medium zucchini or summer squash or a mix, halved
Roasted garlic olive oil from confit garlic or extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper

CALABRIAN CHILI VINAIGRETTE:

1–1/2 teaspoons Calabrian chili paste or bomba sauce, to taste
10 confit garlic cloves, chopped (about 3 tablespoons)
1 teaspoon honey
Zest of 1/4 of a lemon + juice of 1/2 of a grilled lemon
1/2 teaspoon white wine vinegar
3 tablespoons extra-virgin olive oil or roasted garlic oil from garlic confit
Kosher salt and freshly ground black pepper, to taste

TO SERVE:

1/4 cup chopped salted roasted pistachios
1/4 cup basil, cut into chiffonade
4 ounces goat cheese, Boursin, or feta, crumbled
Flaky sea salt, for serving

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Instructions

Preheat your grill or a grill pan to high heat. Let heat for 15 minutes while you prepare the ingredients.
With a paring knife, score the zucchini flesh on the diagonal about every 1/2-inch, cutting deeply but not all the way through. Rotate the zucchini and cut diagonally again to make a diamond shape. Work a bit of kosher salt into the zucchini flesh and let sit while you prepare the vinaigrette.
To prepare the Calabrian Chili Vinaigrette, combine all the ingredients in a small bowl, whisking to combine. Taste for seasoning and adjust as necessary. When the lemon has been grilled in step 5, whisk in the juice of 1/2 a lemon.
When you’re ready to grill, pat the zucchini dry (some water will have accumulated on the surface from the salting process). Brush with olive oil or roasted garlic oil and sprinkle with a bit more kosher salt and freshly ground black pepper.
Clean and oil your grill grates. Place the lemon halves and zucchini on cut side down and grill for about 6–7 minutes on the first side. Pull the lemon halves off, and flip the zucchini; grill for an additional 2–3 minutes on the skin side. Take care not to overcook; the zucchini should still be crisp-tender, not mushy and soggy. A paring knife or caking tester inserted in the zucchini flesh should meet a bit of resistance.
Cut the cooked zucchini into 1-inch chunks; I like to cut each piece at an angle, so they have more organic shapes . Top with the Calabrian chili vinaigrette, pistachios, basil, and cheese. Sprinkle with flaky sea salt, if desired. Serve warm or at room temperature with grilled lemons on the side.