I’m not a big grilled zucchini fan, as I find the flavour boring. Zucchini soup and muffins I enjoy, and stuffed zucchini can be nice too.

A few weeks ago I came across a lady at our Friday market selling jars of homemade goat cream cheese with only four ingredients: goat milk, herb salt, Salinas salt, and olive oil. Her name is Barbara Schützes – I found an article about her here and discovered she milks the goats by hand! She also rents out a small trailer on her property for those looking to get a taste of country life, surrounded by her goats.

As it’s zucchini season, I thought this goat cream cheese could jazz up zucchini from the grill. Ralph made it happen. We had this on a Monday evening after a round of golf, along with some arugula, leftover French fries from a local burger place, and a calamari salad from the day before.

The goat cream cheese was delish! I also enjoyed it for breakfast. Will definitely buy more from Frau Schützes, even though it’s something I could make myself. If I owned a goat.

Ingredients:

• 1 Zucchini
• Olive oil (QB)
• Salt and Pepper (QB)
• Herbes de Provence (QB)
• Goat cream cheese

Instructions:

1. Slice the zucchini in 1/4” thick slices lengthwise.
2. Brush both sides of each slice with olive oil, then add salt, pepper, and herbs de Provence.
3. Grill on BBQ, medium heat, until charred grill stripes appear.
4. Turn off heat, spread on layer of goat cheese, and leave on BBQ until cheese melts.