These grilled zucchini boats are filled with a bright lemon and fresh basil goat cheese mixture, then finished with brown-butter garlic breadcrumbs. They make a fantastic side dish or a satisfying vegetarian main alongside a big summer salad.
There’s something about summer produce that makes cooking so easy and joyful.
We’re deep into summer mode at our house, and I’ve had extra time to play with simple, fresh dishes while taking time off with the baby. That’s led to a lot of favorite summer meals — including these grilled zucchini boats.
They’re deceptively simple but packed with flavor.
Last summer I made bruschetta quinoa–stuffed zucchini boats and they quickly became a repeat favorite. This grilled version leans into what we love most about summer: char, fresh herbs, bright citrus, and a creamy, tangy cheese filling.
I wanted a cheesy, straightforward filling that felt summery and fresh — and that’s exactly what this recipe delivers.
If you struggle to get picky eaters to enjoy vegetables, making them taste bold and irresistible is the trick. I used to be a veggie skeptic myself, so I believe it.
About the filling
The filling is effortless and addictive: creamy goat cheese mixed with minced garlic, chopped fresh basil, lemon zest, a pinch of crushed red pepper, and salt and pepper. The flavors are bright and summery — tangy goat cheese, fresh herbiness from basil, citrus lift from the lemon, and a little heat from the red pepper flakes.
I like to grill the zucchini briefly first to get good char and prevent them from becoming soggy. After scooping a small well in each half, I stuff them with the goat cheese mixture and return them to the grill until the cheese is warm and melty. It becomes almost like a dip nestled inside the zucchini.
For crunch and an extra layer of flavor, I top the finished boats with browned butter garlic breadcrumbs. It’s an optional step but one I highly recommend if you want texture and a nutty, rich note. Finish with extra grated Parmesan and torn basil leaves, and a quick squeeze of lemon if you like.
These are versatile: serve them as a flavorful side, or make them the main with a big green salad. They’re forgiving, fast to prepare, and full of summer flavor.
If you prefer to skip the browned breadcrumbs, the stuffed zucchini are still delicious — creamy, bright, and satisfying.
Top with more fresh basil, a little extra lemon zest or a sprinkle of red pepper flakes for heat. This recipe is flexible and keeps well as leftovers for a quick lunch or light dinner.
Serve as you like — as a side dish, a vegetarian main, or part of a summer spread. Either way, it’s a winner.
Grilled Zucchini Boats
Grilled Goat Cheese Zucchini Boats
Ingredients
- 4 medium zucchini squash
- kosher salt and pepper
- olive oil spray or olive oil for brushing
- 10 ounces goat cheese, softened
- 1 garlic clove, minced
- ¼ cup chopped fresh basil, plus extra for topping
- 2 teaspoons freshly grated lemon zest
- ¼ teaspoon crushed red pepper flakes
- parmesan cheese, for topping
brown butter breadcrumbs
- 2 tablespoons unsalted butter
- 1 garlic clove, minced or pressed
- 1/3 cup seasoned panko bread crumbs
Instructions
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Preheat the grill to high. If you plan to make the browned breadcrumbs, you can prepare them now or make them ahead.
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Slice each zucchini lengthwise and place them cut-side up on a baking sheet. Use a spoon to scoop out the center to create a shallow well; reserve or discard the scooped zucchini as you prefer.
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Season the zucchini with salt and pepper and lightly coat with olive oil or spray.
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In a bowl, stir together the softened goat cheese, minced garlic, chopped basil, lemon zest, crushed red pepper flakes, and a generous pinch of salt and pepper until smooth and combined.
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Place the zucchini on the grill, cut-side down, and grill 3 to 5 minutes until lightly charred. Return them to the baking sheet, fill each well with the goat cheese mixture, then place the stuffed zucchini back on the grill, cut-side up. Close the lid and grill another 3 to 5 minutes, until the cheese is warm and bubbly and the zucchini have grill marks.
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Remove from the grill, sprinkle with the browned breadcrumbs and Parmesan if using, top with fresh basil, and serve immediately.
brown butter breadcrumbs
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Melt butter in a small saucepan over medium heat, whisking as it foams. Once you see small brown bits forming, add the minced garlic and breadcrumbs and stir constantly until the crumbs are golden and crunchy. Remove from heat and let cool slightly before spooning over the zucchini.
Did you make this recipe?
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I appreciate you so much!
Definitely my kind of vegetable.