Grilled Zucchini with Herbed Chevre Spread


Friends came over for dinner last night and I wanted to include some of our freshly picked squash for part of our evening meal. I wanted it to be a little more exciting than just skewered chunks grilled with a little olive oil (although that’s tasty too), so I whipped up a little goat cheese spread to top them with, and WE HAVE A WINNER!

Grilled Zucchini with Herbed Chevre Spread:
4 medium size zucchini squash, halved lengthwise
4 oz log of chevre
2 oz regular cream cheese
2 Tbsp chopped fresh basil
1 Tbsp lemon thyme leaves
1 Tbsp thinly sliced green onions
Salt and pepper
Olive oil
Combine chevre, cream cheese, and herbs in a food processor, pulse until creamy and well mixed. Set aside and let meld. Brush the tops of the squash with olive oil and grill for 2-5 minutes per side (depending on how hot your grill is: you want just a little char on the skin for flavor).
Pop a slice of squash on your plate and top with a couple of tablespoons of the herbed chevre mixture. Watch it slowly melt. If you can.
Photo credit: Winnipeg Eats
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