Grilled Zucchini Salad

    • Prep Time
    • 10 mins
    • Cook Time
    • 15 mins
    • Yield
    • 1 large bowl
    • Difficulty Level

This is a recipe for grilled zucchini salad. This is what summer tastes like. I like to get the smaller zucchinis, if they are available. To me they are sweeter, firmer and much prettier looking. If the sizes are really small, just double the amount. I like to slice them thinly because they grill faster and are really prettier to look at. When eating, your eyes are the first to start the meal, and don’t you love eating beautiful things?

These grilled zucchini strips are really beautiful and delicious by themselves, but when you dress them in this simple vinaigrette they become even better. You can serve this zucchini salad as a starter or a side dish, either way, it will surely be a summer hit and staple. Enjoy!

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Ingredients

  • 2-3 medium zucchini, sliced lengthwise into thin strips
  • salt and freshly ground black pepper
  • 1 tbsp Dijon mustard
  • 1 lemon juiced and zested
  • honey
  • 2 tbsp finely chopped fresh flat-leaf parsley, plus leaves for garnish
  • 1/2 cup extra-virgin olive oil
  • Pecorino Romano cheese, for shaving
  • 2 tbsp toasted pine nuts
  • 1 cup arugula

Instructions

  • 1. Heat the grill to high heat. Brush the zucchini on both sides with oil and season with salt and pepper. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
  • 2. Whisk together the Dijon mustard, lemon juice, lemon zest, honey to taste, and salt and pepper to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
  • 3. Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and arugula leaves.

Instructions

  • 1. Heat the grill to high heat. Brush the zucchini on both sides with oil and season with salt and pepper. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
  • 2. Whisk together the Dijon mustard, lemon juice, lemon zest, honey to taste, and salt and pepper to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
  • 3. Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and arugula leaves.

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  • Average Rating

    (4 / 5)


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