Grilled Zucchini with Calabrian Chili Vinaigrette, Goat Cheese & Pistachios

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Author: Amanda
Yield: 4 to 6 servings 1x

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.