Grilled Zucchini and Peach Salad with Whipped Goat Cheese

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing summer salad featuring smoky grilled zucchini and sweet peaches on a bed of airy whipped goat cheese, finished with a honey-lime dressing. This mediterranean-inspired salads (vegetarian) ready in about 25 minutes pairs goat cheese, heavy cream, honey into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Lightly brush 2 medium sliced zucchini and 2 medium sliced peaches with 1 tbsp extra virgin olive oil and sprinkle with 1/4 tsp salt and 1/8 tsp black pepper.
  2. Step 2: Grill the zucchini strips for 3 minutes per side until tender and grill marks appear, then grill the peach wedges for 2 minutes per side until warmed and slightly caramelized. Remove and let cool slightly.
  3. Step 3: In a medium bowl, whip 6 oz goat cheese with 1/4 cup heavy cream using a hand mixer until light and fluffy, about 2-3 minutes.
  4. Step 4: In a small bowl, whisk together 2 tbsp honey, 1 tbsp lime juice, and the remaining 1 tbsp olive oil with 1/4 tsp salt and 1/8 tsp black pepper until emulsified.
  5. Step 5: Arrange the grilled zucchini and peaches over a large platter spread with the whipped goat cheese. Drizzle the honey-lime dressing over the top and sprinkle with 1/4 cup chopped fresh mint leaves before serving.

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Frequently asked questions

How long does Grilled Zucchini and Peach Salad with Whipped Goat Cheese take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Zucchini and Peach Salad with Whipped Goat Cheese?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep goat cheese from drying out.

Can I substitute ingredients in Grilled Zucchini and Peach Salad with Whipped Goat Cheese?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Zucchini and Peach Salad with Whipped Goat Cheese for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Zucchini and Peach Salad with Whipped Goat Cheese vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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