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Grilled Zucchini Salad Recipe

Italian-inspired · Salad · 23 min total

A smoky, tangy salad featuring charred zucchini ribbons tossed with fresh herbs, lemon, and Parmesan. Perfect as a light summer side or main.

Ingredients

• 3 medium zucchini (about 1.5 lbs total)
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, minced
• 1/4 cup shaved Parmesan cheese
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons fresh mint leaves, torn
• 1/4 cup toasted pine nuts

Instructions

1. Slice zucchini lengthwise into 1/4-inch-thick ribbons using a mandoline or vegetable peeler. Discard the seedy core if desired.
2. Toss zucchini ribbons with 1 tablespoon olive oil, salt, and pepper. Preheat a grill or grill pan to medium-high heat.
3. Grill zucchini ribbons in batches for 1-2 minutes per side, until charred and tender. Transfer to a large plate.
4. In a small bowl, whisk remaining 2 tablespoons olive oil, lemon juice, and garlic. Drizzle over warm zucchini.
5. Add Parmesan, basil, mint, and pine nuts. Toss gently. Serve warm or at room temperature.

Tips

• Can be made ahead and served at room temperature.
• Substitute almonds or walnuts for pine nuts if desired.
• Add grilled chicken or shrimp for a main course.

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