Charred Zucchini with Balsamic and Goat Cheese

Difficulty:

1/5

Serves:

4 PEOPLE

Charred Zucchini with Balsamic and Goat Cheese

This vibrant side dish pairs smoky, pan-charred zucchini with tangy balsamic vinegar and creamy goat cheese. Quick searing enhances the zucchini’s natural sweetness while keeping it tender, and a splash of balsamic adds bright acidity that balances the richness of the cheese. Fresh parsley provides a pop of color and freshness. Distinctive for its simplicity, bold flavors, and elegant presentation, it transforms everyday zucchini into a restaurant-quality dish in minutes.

Ingredients:

2 large green zucchinis
2 tbsp (30 ml) plus 2 tbsp (30 ml) olive oil, divided
Salt and pepper to taste
1/4 cup (59 ml) Balsamic vinegar
2 tbsp (30 ml) water
1/2 cup (110 g) Goat cheese
1/4 cup (15 g) chopped fresh parsley

Method:

Cut zucchinis in half lengthwise, then quarter each half.

Heat 2 tbsp (30 ml) olive oil in a large skillet over medium high heat. Season cut side of zucchini with salt and pepper. Place zucchini in the hot skillet cut side down. Cook for 1-2 minutes, or until nicely charred. Flip and cook for another 1-2 minutes.

Add water and Balsamic vinegar to the pan, flip the zucchini again and cook for 1 minute. Do not let the vinegar fully evaporate.

Half each piece of zucchini and transfer cut side up to a serving plate. Pour the warm Balsamic vinegar over the zucchini.

Drizzle with 2 tbsp (30 ml) olive oil, crumble Goat cheese over the top, and sprinkle with fresh parsley.