Honey-Garlic Roasted Zucchini with Goat Cheese & Pine Nuts

Garlic Olive Oil + Red Apple Dark Balsamic Vinegar

Tender zucchini roasted until deeply caramelized, then finished with a glossy honey-garlic butter, Red Apple Dark Balsamic Vinegar, creamy goat cheese, toasted pine nuts, and fresh arugula.

Ingredients

• 3 medium zucchini
• 2 tablespoons Garlic Olive Oil, divided
• 3/4 teaspoon kosher salt, divided
• Freshly cracked black pepper
• 2 tablespoons softened butter
• 1 tablespoon honey
• 1 tablespoon chopped fresh parsley
• 1 tablespoon Red Apple Dark Balsamic
• 1/3 cup crumbled goat cheese
• 1/4 cup toasted pine nuts
• 1 cup baby arugula
• Flaky sea salt, optional

Directions

1. Heat oven to 425°F. Line a sheet pan with parchment paper.
2. Slice each zucchini in half lengthwise. Lightly score the cut sides in a crosshatch pattern, taking care not to cut all the way through.
3. Place zucchini cut-side up on a plate and sprinkle with 1/2 teaspoon kosher salt. Let stand 10 minutes to draw out excess moisture. Blot dry well with paper towels; do not rinse.
4. Arrange zucchini cut-side down on the prepared sheet pan. Brush with 1 tablespoon Garlic Olive Oil and season lightly with black pepper.
5. Roast for 12 minutes, then carefully turn zucchini cut-side up.
6. Meanwhile, stir together softened butter, remaining 1 tablespoon Garlic Olive Oil, honey, parsley, remaining 1/4 teaspoon salt, and a few grinds of black pepper.
7. Spread the honey-garlic butter mixture over the cut sides of the zucchini. Return to the oven and roast 10 to 12 minutes longer, until tender and deeply caramelized around the edges.
8. For extra color, broil for 1 to 2 minutes at the end, watching closely.
9. Arrange warm zucchini on a serving platter. Drizzle lightly with Red Apple Dark Balsamic Vinegar.
10. Top with arugula, crumbled goat cheese, toasted pine nuts, and flaky sea salt if desired. Serve warm with small plates and forks.