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

Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
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.