Honey-Garlic Butter Zucchini, Arugula & Goat Cheese
Caitlin Latesta-Greene adapted by JojoM
Melt-in-your-mouth roasted zucchini with honey–garlic butter, peppery arugula, toasted pine nuts and creamy goat cheese. A crowd-pleasing summer side.
Honey-Garlic Butter Zucchini, Arugula & Goat Cheese 🥒🧄🍯
If you’re looking for a show-stopping yet simple side dish, this honey-garlic butter zucchini delivers in every bite. The zucchini is first salted and seared until caramelized, then roasted with a silky honey–garlic butter that seeps into every scored groove. Topped with peppery arugula, creamy goat cheese, and toasted pine nuts, it’s a crowd-pleasing summer recipe that feels both rustic and elegant. 🌿✨
Why You’ll Love This Dish ❤️
- Perfectly caramelized – salting + searing ensures golden edges without sogginess.
- Rich but balanced – honey–garlic butter adds sweetness and depth, balanced by peppery arugula.
- Elegant toppings – creamy goat cheese and crunchy pine nuts elevate this veggie side.
- Versatile – serve it alongside grilled meats, fish, or as a vegetarian centrepiece.
Pro Tips from the Kitchen 🔑
- Salt-scoring the zucchini isn’t just for looks—it pulls out moisture for maximum browning.
- Pressing with a second pan gives that irresistible crispy sear.
- A quick broil at the end boosts colour and flavour—just don’t walk away!
- Swap goat cheese for feta if you want a saltier kick.
Serving Ideas 🍴
This zucchini dish pairs beautifully with:
- A Mediterranean-style feast with grilled chicken, lamb, or salmon.
- A vegetarian spread alongside roasted peppers, hummus, and warm pita.
- Or simply enjoy it as a light summer main with crusty bread to mop up the buttery sauce.
Final Thoughts ✨
Whether you’re serving it for a weeknight dinner or a dinner-party side, this honey-garlic butter zucchini with arugula & goat cheese is guaranteed to impress. Easy enough for everyday, but special enough for guests—it’s a recipe you’ll want to keep on repeat. 💚
Honey-Garlic Butter Zucchini, Arugula & Goat Cheese
Caitlin Latesta-Greene adapted by JojoMMelt-in-your-mouth roasted zucchini with honey–garlic butter, peppery arugula, toasted pine nuts and creamy goat cheese. A crowd-pleasing summer side.
Chef's Tips
Salt-scoring the zucchini draws out moisture for better browning—don’t rinse, just pat dry.
Press with a second pan to maximise surface contact and caramelisation.
Swap goat cheese with feta for a saltier bite; or omit for dairy-free and add extra nuts.
Finish with a 1–2 minute grill/broil for deeper colour—watch closely.
Tools Used
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Ingredients
Zucchini
Honey–Garlic Butter
Toppings
Instructions
Prep the Zucchini
- 1
Heat the oven to 220°C / 425°F. Halve zucchini lengthwise and lightly score the cut sides in a crosshatch.
- 2
Salt the scored sides generously and rest 10 minutes to draw out moisture. Pat very dry—do not rinse.
Make the Honey–Garlic Butter
- 1
In a small bowl, mix softened butter, olive oil, honey, salt, parsley, minced garlic and pepper into a spreadable paste. Set aside.
Sear & Roast
- 1
Heat a cast-iron or heavy skillet over medium-high. Add the olive oil.
- 2
Place zucchini cut side down and weight with a second pan to press. Sear about 2 minutes until well browned.
- 3
Flip cut side up and transfer the skillet to the oven for 10 minutes.
- 4
Spread a spoonful of honey–garlic butter over each zucchini. Return to the oven 10–12 minutes until tender. Grill/broil 1–2 minutes for extra colour if desired.
Finish & Serve
- 1
Plate the zucchini and scatter arugula (rocket), toasted pine nuts and crumbled goat cheese. Season to taste and serve hot.
Comments & Reviews
Graham
9/28/2025
Skipped the goat cheese and doubled the pine nuts for dairy-free—still delicious.
Liz L.
9/28/2025
So easy and elegant. Added a squeeze of lemon at the end—chef’s kiss.
Kim M.
9/28/2025
OH MY WORD. The honey–garlic butter is addictive.
Nate H.
9/28/2025
Made it last night with garden zucchini. Pressing in the pan = perfect browning.
Claudia T.
9/28/2025
Stopped everything and made this for lunch—so good! I used feta and it slapped.
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Nutrition Facts
Serving Size: 1/4 recipe (about 250 g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
