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.
- 1 Zucchini
- Olive oil (QB)
- Salt and Pepper (QB)
- Herbes de Provence (QB)
- Goat cream cheese
- Slice the zucchini in 1/4” thick slices lengthwise.
- Brush both sides of each slice with olive oil, then add salt, pepper, and herbs de Provence.
- Grill on BBQ, medium heat, until charred grill stripes appear.
- Turn off heat, spread on layer of goat cheese, and leave on BBQ until cheese melts.