Mediterranean Grilled Zucchini Boats Recipe With Goat Cheese
I’m terrible at keeping zucchini from turning into mushy disappointment on the grill, but somehow these Mediterranean boats work magic every time. Maybe it’s the goat cheese that saves me from myself, or perhaps the boat shape just makes sense for containing all those bright, summery flavors. Either way, when you’re staring at a pile of garden zucchini wondering what to do, this recipe might just be your answer.
Why You’ll Love these Mediterranean Grilled Zucchini Boats with Goat Cheese
When summer zucchini starts taking over your garden like some kind of green invasion, these Mediterranean grilled zucchini boats become your delicious salvation.
I’m talking about tender, smoky zucchini shells stuffed with creamy goat cheese that’s been jazzed up with fresh basil and lemon zest.
What’s not to love? You’re getting vegetables and cheese in one perfectly grillable package. The goat cheese melts into something absolutely dreamy while the zucchini gets that perfect char-kissed flavor.
Plus, they look fancy enough for company but require zero fancy skills. Just hollow, stuff, grill.
What Ingredients are in Mediterranean Grilled Zucchini Boats with Goat Cheese?
Creating these Mediterranean masterpieces starts with surprisingly simple ingredients that you probably already have hanging around your kitchen. The beauty of this recipe lies in its restraint, where each ingredient plays a starring role without competing for attention.
You’re working with fresh summer vegetables and a handful of pantry staples that transform into something that tastes way more complicated than it actually is. The goat cheese does most of the heavy lifting here, creating that creamy, tangy base that makes everything else shine.
Ingredients:
- 4 medium zucchini
- Kosher salt and pepper
- Olive oil
- 10 oz goat cheese
- 1 garlic clove
- ¼ cup chopped fresh basil
- 2 tsp lemon zest
- ¼ tsp red pepper flakes
- Parmesan cheese
Ingredient Notes and Considerations
When picking out your zucchini, look for ones that are firm and heavy for their size, without any soft spots that scream “I’ve been sitting here forever.” Medium-sized zucchini work best because they’re easier to handle on the grill and create the perfect boat shape without being too unwieldy.
The goat cheese should be at room temperature when you’re mixing everything together. Cold goat cheese is about as cooperative as a stubborn cat, so give it some time to soften up before you start trying to blend it with the other ingredients.
Fresh basil makes all the difference here, so skip the dried stuff if you can. The same goes for the lemon zest, which adds that bright, citrusy pop that keeps the rich cheese from feeling too heavy. A microplane grater is your best friend for getting that perfect, fine zest without any bitter white pith.
Don’t go crazy with the red pepper flakes unless you want your guests reaching for their water glasses. A quarter teaspoon gives just enough heat to wake up your taste buds without setting your mouth on fire.
How to Make these Mediterranean Grilled Zucchini Boats with Goat Cheese
Making these Mediterranean zucchini boats isn’t rocket science, but there are a few tricks that’ll save you from ending up with mushy vegetables or a filling that tastes like cardboard. The whole process takes about 30 minutes from start to finish, which means you can have this on the table faster than you can convince your family to actually come to dinner.
Getting Your Grill Ready
Start by preheating your grill to medium-high heat. You want it hot enough to get those beautiful grill marks but not so scorching that your zucchini turns into charcoal before the filling gets warm.
If you’re using a gas grill, aim for around 400°F. For charcoal folks, you should be able to hold your hand about 5 inches above the grates for maybe 3-4 seconds before it gets too uncomfortable.
Prepping the Zucchini Boats
Cut your 4 medium zucchini in half lengthwise, creating 8 little canoe-shaped pieces. Here’s where things get slightly messy but totally worth it. You need to scoop out the centers to create space for all that delicious goat cheese filling.
Use a spoon or melon baller to carefully remove the flesh, leaving about a quarter-inch border around the edges so your boats don’t fall apart on the grill.
Don’t toss that scooped-out zucchini flesh unless you enjoy wasting perfectly good vegetables. You can chop it up and add it to soups, stir-fries, or even mix some into your filling if you want extra zucchini flavor.
Once your boats are hollowed out, brush them lightly with olive oil and season with kosher salt and pepper. This step prevents sticking and adds flavor to the zucchini itself, not just the filling.
Making the Goat Cheese Filling
While your grill heats up, mix together 10 oz of room-temperature goat cheese with 1 minced garlic clove, ¼ cup chopped fresh basil, 2 tsp lemon zest, and ¼ tsp red pepper flakes.
The mixture should be smooth and creamy, not chunky or separated looking. If your goat cheese is being stubborn and won’t mix properly, you can pop it in the microwave for about 10-15 seconds to soften it up.
Just don’t overdo it, or you’ll end up with goat cheese soup instead of a nice, spreadable filling.
Filling and Grilling
Spoon the goat cheese mixture generously into each zucchini boat, mounding it slightly because it’ll settle as it heats. You want each boat to look like it’s carrying a good amount of cargo, not like it’s barely staying afloat.
Place the filled zucchini boats directly on the grill grates, cut side up. Close the lid and let them cook for about 12-15 minutes, until the zucchini feels tender when you poke it with a fork and the cheese filling is heated through and maybe just starting to get a tiny bit golden on top.
The tricky part here is knowing when they’re done without turning them into mush. The zucchini should give slightly when pressed but still hold its shape. If you can stick a fork through the flesh easily but it doesn’t feel like baby food, you’re in the sweet spot.
The Finishing Touch
Right before you pull them off the grill, sprinkle some grated parmesan cheese over the top and let it melt for about a minute.
Once you transfer them to your serving platter, hit them with some extra fresh basil for color and that final burst of herbaceous goodness.
The whole thing should look like something you’d pay good money for at a fancy restaurant, except you made it yourself and didn’t have to tip anyone.
Mediterranean Grilled Zucchini Boats with Goat Cheese Substitutions and Variations
While goat cheese brings that tangy, creamy Mediterranean vibe to these zucchini boats, I get it – not everyone’s a goat cheese fan, and sometimes you just don’t have it hanging around in your fridge.
Ricotta works beautifully here, giving you that same creamy texture with a milder flavor.
Cream cheese? Also fantastic, though a bit richer.
Want something lighter? Try cottage cheese mixed with a splash of lemon juice.
For herb swaps, oregano screams Mediterranean just as loudly as basil.
Thyme works too.
No fresh herbs? Dried ones work fine – just use half the amount.
What to Serve with Mediterranean Grilled Zucchini Boats with Goat Cheese
These zucchini boats taste amazing on their own, but let’s talk about turning them into a proper meal.
I love pairing them with grilled chicken or lamb for extra Mediterranean vibes. The creamy goat cheese filling practically begs for something protein-packed alongside it.
A simple Greek salad works perfectly too – those crisp cucumbers and tangy olives complement the rich, herby boats beautifully.
Or try some warm pita bread with hummus.
For lighter fare, I’d go with a quinoa tabbouleh or roasted vegetables.
The key is balancing all that creamy goodness with something fresh and bright.
Final Thoughts
After preparing countless vegetable dishes over the years, I can confidently say these Mediterranean grilled zucchini boats deserve a permanent spot in your summer rotation.
They’re surprisingly impressive for something so simple—golden zucchini shells cradling that creamy, herb-flecked goat cheese filling.
I love how this recipe transforms humble zucchini into something restaurant-worthy. The combination of tangy goat cheese, fresh basil, and subtle heat creates pure summer magic on your plate.
Whether you’re hosting friends or just treating yourself to something special, these boats deliver every single time. Your taste buds will thank you.
Grilled Zucchini Boats With Goat Cheese
Ingredients
- 4 medium zucchini
- kosher salt and pepper
- olive oil
- 10 oz goat cheese
- 1 garlic clove minced
- ¼ cup chopped fresh basil
- 2 tsp lemon zest
- ¼ tsp red pepper flakes
- parmesan cheese for topping
Instructions
- Preheat grill to medium-high heat.
- Cut zucchinis in half lengthwise and scoop out centers, creating boat-like shells.
- Season zucchini shells with salt, pepper, and brush lightly with olive oil.
- In a bowl, mix together goat cheese, minced garlic, chopped basil, lemon zest, and red pepper flakes.
- Fill each zucchini boat with the goat cheese mixture.
- Grill zucchini boats for 10-12 minutes until tender and filling is warm.
- Remove from grill and top with parmesan cheese and extra fresh basil.
Notes
Nutrition
Frequently Asked Questions
Can I Make These Zucchini Boats Ahead of Time?
You can prep these zucchini boats up to a day ahead. I’d recommend scooping out the centers and mixing the filling, then assembling and refrigerating until you’re ready to grill them.
How Do I Prevent the Zucchini From Getting Too Watery?
I’ll salt the zucchini halves and let them sit for 15-20 minutes to draw out moisture. Then I’ll pat them completely dry with paper towels before filling and grilling them.
What Size Zucchini Works Best for This Recipe?
I’d choose medium-sized zucchini that’re about 6-8 inches long and 2 inches wide. They’re sturdy enough to hold the filling without breaking, yet cook evenly on the grill without becoming mushy.
Can I Cook These in the Oven Instead of Grilling?
Absolutely, I’d recommend baking them at 400°F for 20-25 minutes until the zucchini’s tender and the cheese is lightly golden. You’ll get similar delicious results without the grill.
How Long Do Leftover Zucchini Boats Last in the Refrigerator?
I’d store leftover zucchini boats in the refrigerator for up to three days. I’ll place them in an airtight container to maintain freshness and prevent them from absorbing other flavors.