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!
[tasty-recipe id=”45534″]
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