Grilled Zucchini Salad


Test Kitchen-Approved

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

Ingredients

Zucchini Salad

  • 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
  • Salt
  • Pepper

Lemon Dressing

  • 1 lemon, juiced
  • 1/4 cup extra-virgin olive oil
  • 1/2 tablespoon Dijon mustard
  • Salt
  • Pepper
In This Recipe

Directions

  1. Preheat a grill to high.
  2. 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.
  3. 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.
  4. 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.

More Great Recipes:
Salad|Green Onion/Scallion|Mustard|Parsley|Vegetable|Zucchini|Grill/Barbecue|Summer|Vegetarian|Side

Reviews (1) Questions (0)

1 Review

Author Comment
Kitchen S. July 7, 2014
Thanks for the Community Pick & review @hellskitchenspice!