This grilled zucchini with Calabrian chiles, goat cheese and pepitas is an ideal way to use abundant summer zucchini. It works beautifully as a bright, seasonal appetizer or as a flavorful side to serve with grilled chicken, fish or pork. The quick grilling concentrates the zucchini’s natural sweetness, while the Calabrian chiles add a lively, smoky heat. Crumbled herbed goat cheese brings a creamy, tangy contrast and crunchy pepitas finish each bite with a satisfying texture.
I keep zucchini in rotation year-round but there’s something especially delicious about simply grilling it when it’s in season. This preparation is fast and forgiving: you can cut the zucchini lengthwise or on the bias, score the flesh for a decorative touch that helps the flavors penetrate, and finish each piece with a spoonful of chopped Calabrian peppers, a sprinkle of goat cheese and a handful of pepitas. It’s an attractive, fuss-free dish that’s perfect for summer dinners and casual entertaining.
Grilling caramelizes the zucchini slightly, emphasizing its mild sweetness and giving it appealing char marks. The Calabrian chiles—taken from a jar—provide a bright, preserved-pepper flavor and gentle heat without overpowering the vegetable. Herbed goat cheese adds creaminess and a herb-forward note, while roasted salted pepitas contribute both crunch and a nutty richness. A final squeeze of lemon and a flake of sea salt lift all the flavors and keep the dish fresh and balanced.
Serving suggestions and variations: try this alongside grilled steak or fish, or as part of a vegetable-forward mezze spread. If you prefer milder heat, reduce the Calabrian chiles or rinse them briefly. For a dairy-free option, swap the goat cheese for a crumbly, nut-based ricotta or leave it off and increase the pepitas for extra crunch. Store any leftovers in an airtight container in the refrigerator for up to 2 days; reheat briefly on the grill or enjoy at room temperature.
For more grilled entertaining recipes:
Grilled Steak and Chimichurri Orzo Salad
Sausage and Fennel Pizzettes
Grilled Chipotle Steak Nachos
Grilled Zucchini with Calabrian Chiles, Goat Cheese and Pepitas
Total: 25 mins
Servings: 6 people
Ingredients
- 4 medium zucchini
- 2 tbsp avocado oil (or another neutral oil)
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 2 tbsp chopped Calabrian peppers (from a jar)
- 2 oz herbed goat cheese, torn into small crumbles
- 1/4 cup roasted and salted pepitas (pumpkin seeds)
- Juice of 1 lemon
- Flaky sea salt, for finishing (optional)
Instructions
- Slice each zucchini in half lengthwise. If you like, use a paring knife to score the flesh in a diamond pattern—cut deeply into the flesh without cutting through the skin. This step is optional but helps flavor penetration and looks attractive.
- Drizzle the cut zucchini halves with avocado oil and season the flesh with kosher salt and freshly cracked pepper.
- Prepare a hot grill and oil the grates to prevent sticking. A medium-high heat (about 350–400°F) is ideal. To oil the grates safely, dip a folded paper towel into oil and, using tongs, wipe the grill surface—use a small amount of oil to avoid flare-ups.
- Place the zucchini on the hot grill, cut side down, and cook until tender with clear grill marks, about 4–6 minutes per side depending on thickness. Turn once to grill the second side, taking care not to overcook until the zucchini becomes soggy.
- Remove the zucchini from the grill and allow it to cool until it’s easy to handle. Cut each grilled half into roughly 2-inch pieces and arrange them on a serving platter.
- Top each piece with a small spoonful of chopped Calabrian peppers, a sprinkle of crumbled goat cheese and a scattering of pepitas. Finish with a squeeze of lemon and, if desired, a pinch of flaky sea salt for texture.
Nutrition information is an approximation and calculated automatically; use it only as a general guideline.
Additional Info
Author: Alex Snodgrass
Servings: 6 people
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