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Author Notes: This grilled zucchini salad can be served warm, at room temperature, or cold. It's a low-maintenance recipe that's perfect for summer. —Kitchen Sink Diaries
Food52 Review: The zucchini salad was great! The dressing was well balanced - I used one large lemon, which gave the salad a great tart flavor. The parmesan was a great addition and I think it would be good any temperature too. —hellskitchenspice
Serves four, as a side dish
- 2 zucchini, sliced 1/4-inch thick lengthwise
- 1/4 cup fresh parsley leaves
- 2 scallions, thinly sliced
- 1 small block of parmesan cheese
- Canola oil
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil
- 1/2 tablespoon Dijon mustard
- Preheat a grill to high.
- Make the dressing. Whisk together the lemon juice, mustard, and a pinch each of salt and pepper. Slowly whisk in the olive oil until combined. Set aside.
- Brush both sides of the zucchini slices with canola oil and season with salt and pepper. Cook on the hot grill for about 3 minutes per side, or until tender but not mushy.
- Arrange the grilled zucchini on a platter and sprinkle with the parsley and scallions. Drizzle the dressing on top -- you might not need the whole amount, so go gradually. Use a vegetable peeler to make large shavings of the parmesan on top of the salad.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Grilled Vegetable Dish
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