August 15, 2019

Grilled Zucchini & Squash with Cheese Crumbles, Pine Nuts and Truffle Honey

There’s a lot of flexibility with this recipe-Grilled Zucchini & Squash with Cheese Crumbles, Pine Nuts and Truffle Honey. You can use just zucchini or squash or a combo like I did. I used blue cheese in this rendition but feta or goat would be delicious too. The nutty crunch from the pine nuts is terrific but feel free to experiment with chopped hazelnuts or macadamias. But whatever you do, splurge on the truffle honey drizzle. It knocks this dish right out of the park. Trust me!

Jump to Recipe

Wash and dry the zucchini and squash. Get the grill ready and preheat to medium-high heat.

Toasted Pine Nuts

At the same time, preheat the oven or toaster oven to 350 degrees. Line a small tray with either foil or parchment paper. Toast the pine nuts for approx. 3 minutes or until fragrant and browned. Set the timer when toasting the nuts! There have been many times when I have burned the nuts because I’ve forgotten about them.

Using a Mandoline to thinly slice zucchini & squash

Cut off the ends of the zucchini/squash and using the thinnest slicing blade on the mandoline, slice the vegetables. See NOTES below if you don’t own a mandoline.

Transfer slices to a large bowl.

salt & pepper seasoned zucchini & squash

seasoned and oiled zucchini & squash slices

Season with olive oil, salt and pepper. Using tongs, thoroughly (but gently) toss the pieces ensuring that each is well-seasoned.

Grilling Zucchini & Squash

Once grill is preheated, carefully place pieces onto the grill. Cook for approximately 3 1/2 minutes per side or until softened and showing grill marks. You will have to grill in batches. As a guide, I grilled all of the pieces in 2 1/2 batches.

completed grilling of all zucchini and squash slices

Transfer pieces to a large serving platter and place them in a single layer alternating colors.

Assembly of Grilled Zucchini & Squash with Cheese Crumbles, Pine Nuts and Truffle Honey

Sprinkle on the pine nuts, crumbled blue cheese and drizzle truffle honey. Garnish with your favorite herbs. I used chives and micro basil.

Print Recipe

Grilled Zucchini & Squash w Cheese Crumbles, Pine Nuts and Truffle Honey

Prep Time10

Cook Time7

Total Time17

Course: Side Dish, Vegetable

Cuisine: American

Keyword: basil, blue cheese, chives, gluten free, pine nuts, squash, truffle honey, zucchini

Servings: 4 people

Author: GFchow @ gfchow.com

Equipment

Mandoline

Ingredients

1 zucchini
1 squash
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup cheese, crumbled (Blue, Feta or Goat), keep cheese refrigerated until ready to use so that it’s easier to crumble
2 tablespoons pine nuts toasted
1 tablespoon truffle honey drizzled (available online or at gourmet food stores)
fresh herbs for garnish basil, chives, rough chopped or torn

Instructions

Wash and dry zucchini and squash.
Cut off ends.
Thinly slice both using a mandoline slicer on the thinnest blade.
Place all slices in a large bowl.
Season with 2 tablespoons of olive oil, kosher salt and pepper.
Using tongs or your hands, gently toss so that all pieces are seasoned.
Before grilling the zucchini/squash, preheat oven or toaster oven to 350 degrees. Line a small tray with foil or parchment paper and toast pine nuts for approximately 3 mins or until fragrant and browned. (Set a timer!) Set aside nuts.
At the same time, preheat your grill to medium-high heat. Before placing the zucchini/squash pieces on, be sure to oil or spray the grill to reduce sticking.
Using tongs, transfer seasoned zucchini/squash slices to the grill and cook each side for approximately 3 1/2 minutes or until pieces become soft and show grill marks. You will need to grill the zucchini and squash in batches. (I did it in 2 1/2 batches).
Transfer grilled pieces to a platter and arrange in a single layer alternating the green and yellow colors.
Sprinkle on the pine nuts, crumble cheese and drizzle truffle honey. Garnish with your favorite herbs. I used blue cheese, chives and micro basil.

Notes

Feta and Goat cheese can also be used. I prefer a pungent blue cheese with truffle honey but if you don’t like blue cheese, use feta or goat.

Experiment with fresh herbs. I used chives and basil but next time I may use mint and flat leaf parsley.

The zucchini and squash pieces could easily be broiled instead of grilled.

I used a mixture of zucchini and squash for presentation purposes, if you prefer one vegetable over the other go with your preference or what’s available at your local market.

While I’m currently being inundated with zucchini and squash from my garden, both vegetables are available year-long at all markets.

If you don’t own a mandoline, cut the zucchini/squash as thin as possible by hand or try using a peeler. If using a mandoline, be extremely careful. The blades are very, very sharp.

Recipe created by me.

If you like this recipe, you may also like Roasted Cherry Tomatoes with Fresh Mozzarella, Honey-Glazed Sweet Potato Wedges and Arugula Salad with Apples, Cheese Crumbles, and Homemade Gluten Free Granola (Winter Version).

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.