Tested till perfect Grilled Zucchini with Summer Savoury Goat Cheese Crumble

Grilled Zucchini with Summer Savoury Goat Cheese Crumble

Goat cheese makes a playful pattern over grilled zucchini.

By The Canadian Living Test Kitchen

Source: Barbecue Plus 2005

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 2heads garlic
  • 1/4 cup 1/4cupgrape seed oil or canola oil
  • 4 4zucchinizucchinis
  • 2 tsp 2tsplemon juice
  • 8 8green oniongreen onions, trimmed
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 pkg 1pkgsoft goat cheese
  • 2 tbsp 2tbspchopped fresh summer savory
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Cut off top 1/4 inch (5 mm) of garlic heads. Place heads on square of foil; drizzle with 2 tsp (10 mL) of the oil. Wrap and bake in 400°F (200°C) oven until softened, 1 hour. Let cool enough to handle; squeeze out cloves, keeping each whole.

Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices. Mix remaining oil with lemon juice; brush over zucchini and onions. Sprinkle with salt and pepper. Place, in batches, on greased grill over medium-high heat; close lid and grill, turning onions once, until onions are tendercrisp, 2 to 4 minutes. Turn zucchini; grill until tender, 4 minutes longer. Arrange on platter. Sprinkle with roasted garlic.

In small bowl, combine goat cheese with all but 1 tsp (5 mL) of the savory; drop by small spoonfuls over vegetables. Sprinkle with remaining savory.

Nutritional Information Per serving: about

cal 145 pro 4g total fat 12g sat. fat 4g
carb 7g fibre 2g chol 16mg sodium 323mg

% RDI:

calcium 5 iron 6 vit A 3 vit C 13
folate 9
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