Ingredients:

  • 2 medium zucchini (560g total)
  • 2 tablespoons olive oil (30ml), plus more for brushing
  • 1/4 teaspoon sea salt (1.5g)
  • 1/4 teaspoon freshly ground black pepper (1.5g)
  • 4 ounces goat cheese, softened (113g)
  • 2 tablespoons honey (30ml)
  • 1 tablespoon heavy cream (15ml)
  • 1 teaspoon lemon zest
  • 1/4 cup fresh basil leaves, thinly sliced (10g)
  • Drizzle of high-quality honey (optional)
  • Pinch of flaky sea salt (optional)
  • Freshly ground black pepper (optional)

Instructions:

  1. Wash zucchini and trim ends. Using a vegetable peeler, create thin ribbons lengthwise. Place ribbons in a bowl, toss with olive oil, salt, and pepper.
  2. Preheat grill to medium-high heat. If using charcoal, ensure the coals are glowing red and covered with a light ash.
  3. Grill zucchini ribbons in a single layer, working in batches if necessary. Grill for 2-3 minutes per side, or until tender and slightly charred, with visible grill marks.
  4. In a mixing bowl, combine softened goat cheese, honey, heavy cream, and lemon zest. Beat with an electric mixer (or by hand) until smooth and fluffy.
  5. Arrange grilled zucchini ribbons on a serving platter. Dollop or pipe the honey-whipped goat cheese over the zucchini. Garnish with fresh basil, a drizzle of honey (optional), flaky sea salt (optional), and freshly ground black pepper (optional). Serve immediately or chill for later.