- ⅓ cup (80ml) balsamic vinegar
- 2 tablespoons (40) pure maple syrup or honey
- 3 medium zucchini (about 1¼ pounds)*
- ½ teaspoon each kosher salt and freshly ground black pepper
- 1 tablespoon (14ml) olive oil
- ⅛ teaspoon red pepper flakes (optional)
- 2 ounces (½ cup) crumbled goat cheese or feta, more or less to taste
- Optional garnish: a sprinkle of chopped, fresh basil
Grilled Zucchini with Goat Cheese and Balsamic Syrup
Yield: 4 servings
Syrupy balsamic and creamy goat cheese supply sweet and tangy notes that take simply grilled zucchini to new heights.
Ingredients
Instructions
- Prepare the balsamic syrup: (Prep ahead tip: the syrup may be prepared well in advance and stored in a jar in a cupboard. It will keep for several months, so feel free to make a larger batch.) Place the balsamic vinegar and maple syrup or honey in a small pot. Bring to a boil over medium heat, and then reduce to a gentle simmer, stirring often. (See notes.) Simmer until the mixture is reduced by approximately half, stirring occasionally. The balsamic mixture should be slightly thick and coat the back of a spoon. It will thicken a little more as it cools. (Tip: If using a kitchen scale, you can weigh the pot before simmering and stop simmering when the weight of the pot has reduced by about 50 grams, or just under half the initial amount of ingredients.)
- Prepare the zucchini: Slice the zucchini lengthwise, about ½-inch thick. Toss the zucchini with the salt and let it drain in a colander for 15-20 minutes. Pat the zucchini dry (this will help it sear better on the grill), and then in a large bowl, toss with the oil, black pepper, and red pepper, if using. (I like to mix with my hands to make sure that the oil is evenly dispersed among the slices. If in a hurry, you may skip the draining step, although removing excess moisture enhances the texture of the grilled zucchini.)
- Cook the zucchini: Heat the grill (or grill pan) to medium-high. Cook the zucchini for 5-6 minutes on the first side before flipping, and then cook for another 3-5 minutes on the second side. The zucchini should have nice grill marks on each side and be tender but not mushy. Tip: Leaving the slices undisturbed while cooking will produce nice grill marks.
- Serve and enjoy: Arrange the zucchini slices on a large plate or platter. While the slices are hot, sprinkle with the crumbled goat cheese, and then drizzle with a few tablespoons of the balsamic syrup, reserving any leftover syrup for future use. Finish with a sprinkle of chopped, fresh basil, if desired.
Notes & Tips
* For colorful appeal, I often use two zucchini and one summer squash.
When simmering the balsamic syrup, err on the side of thinner than you think, as the mixture will thicken slightly upon cooling, and you can always put it back on the stove or simply enjoy a thinner syrup. If you reduce it too much, it will become too sticky to drizzle.
Helpful hints: A very gentle simmer over medium-low heat (or whatever heat will achieve this on your stove) minimizes vinegar fumes and possible scorching of the pan. To easily clean your pan if it becomes scorched (the vinegar mixture can leave a burned residue around the edges, although this is a good anytime tip), cover the affected areas with a paste of baking soda and water and let sit for an hour or more. If the residue doesn’t scrub off easily at this point, scrub with a crumpled piece of aluminum foil, adding a bit more baking soda, which acts as a gentle abrasive, as needed. (For nonstick or ceramic pots, use a scrubber that is appropriate for those pans, as the crumpled foil will scratch them.)