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Recipe 17: Grilled zucchini with basil and goat's cheese

Posted by Simon Lockrey on



Lloyd has the perfect way to enjoy an abundance of summer produce. Fire up the barbie and get out the goat's cheese for a tasty way to cook up summer basil and zucchini from your Glowpear.



4 small zucchinis

A handful of fresh basil

The zest of 1 lemon

Sea salt and pepper

Extra-virgin olive oil

Fig/ balsamic reduction

Edible flowers from the garden to serve (Oregano pictured)


  1. Remove the ends and slice each zucchini length ways. 
  2. Add a generous sprinkle of sea salt on the cut faces and leave to rest for 15-20 minutes.
  3. Preheat your BBQ grill on high.
  4. Using paper towel, gently pat the cut zucchini to remove the moisture drawn out by the salt, and then coat with an even layer of olive oil.
  5. Turn the BBQ to low and add the zucchini face down until grill marks appear, then flip and cook until they soften slightly.


Plate-up the grilled zucchini with diced basil, crumbled goat's cheese, lemon zest, spots of balsamic reduction, and black pepper. Garnish with edible flowers.


Lloyd also suggests matching with a fresh white wine, like a pinot gris from the coast (maybe a Mornington Estate vintage)!


For more tasty treats, check out other recipes in this series by Lloyd the Farmer.

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