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Serves
four, as a side dish
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
Test Kitchen Notes
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
Ingredients
- Zucchini Salad
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2
zucchini, sliced 1/4-inch thick lengthwise
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1/4 cup
fresh parsley leaves
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2
scallions, thinly sliced
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1
small block of parmesan cheese
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Canola oil
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Salt
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Pepper
- Lemon Dressing
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1
lemon, juiced
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1/4 cup
extra-virgin olive oil
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1/2 tablespoon
Dijon mustard
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Salt
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Pepper
Directions
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Preheat a grill to high.
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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.
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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.
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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.
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