Grilled Zucchini and Steak with Whipped Goat Cheese, Yogurt & Dill-Basil Pesto

A fresh, seasonal summer dinner straight from the garden

Serves: 2–3

Prep Time: 20 minutes

Cook Time: 10–12 minutes

Total Time: 30–35 minutes

Looking for a healthy, garden-fresh dinner idea that’s packed with flavor and feels restaurant-worthy? This grilled zucchini and steak recipe is the perfect combination of hearty and refreshing. Tender grilled steak, charred summer zucchini, and a creamy whipped goat cheese and yogurt base create a beautifully balanced dish. Finished with a vibrant homemade dill and basil pesto, this summer meal is ideal for backyard gatherings, date night, or weeknight dinners with a gourmet twist.

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Ingredients

For the grilled steak and zucchini:

• 1 lb steak (flank, ribeye, or skirt work great)

• 3 medium zucchinis, sliced lengthwise into planks, then scored with a knife

• 2 tbsp olive oil

• Sea salt and freshly cracked black pepper, to taste

For the whipped goat cheese spread:

• 4 oz soft goat cheese

• 1/2 cup full-fat Greek yogurt (for extra creaminess and protein)

• 1 tbsp extra virgin olive oil

• Salt and pepper to taste

• Juice of 1 lemon

For the dill and basil pesto:

• 1/2 cup fresh basil leaves (Genovese or sweet basil)

• 1/4 cup fresh dill (adds brightness and flavor)

• 1 small garlic clove

• 1/4 cup toasted pine nuts or walnuts

• Juice of 1/2 lemon (for acidity and freshness)

• 1/3 cup high-quality olive oil (adjust to preferred consistency)

• Pinch of sea salt and pepper

• 1/2 teaspoon red pepper flakes

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Instructions

1. Grill the Steak and Zucchini:

   • Preheat grill or grill pan to medium-high heat.

   • Drizzle zucchini slices and steak with olive oil; season with salt and pepper.

   • Grill zucchini for 2–3 minutes per side until tender and slightly charred.

   • Grill steak to preferred doneness (about 3–5 minutes per side for medium rare). Let rest 5 minutes before slicing thinly across the grain.

2. Prepare Whipped Goat Cheese:

   • In a food processor or with a hand mixer, whip goat cheese, Greek yogurt, olive oil, lemon, salt, and pepper until smooth and creamy. This creamy base adds tang and richness.

3. Make the Garden Herb Pesto:

   • In a food processor, pulse basil, dill, garlic, nuts, pepper, and lemon juice. Slowly stream in olive oil until you reach a smooth, pourable consistency. Season to taste.

4. Assemble Your Plate:

   • Spread a generous layer of whipped goat cheese mixture onto a serving dish or individual plates.

   • Layer grilled zucchini and sliced steak over the top.

   • Drizzle with dill and basil pesto.

   • Garnish with lemon zest, more fresh herbs, or toasted pin nuts and microgreens for extra flavor and color.

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Why You’ll Love This Recipe

• Seasonal and fresh: Uses peak summer produce straight from the garden.

• High protein and low carb: Perfect for healthy eating without sacrificing flavor.

• Elegant yet easy: Feels fancy but comes together in under 35 minutes.

• Naturally gluten-free: No substitutions needed!

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Great For:

• Summer dinner parties

• Alfresco dining

• Garden-to-table cooking

• Healthy weeknight meals