Grilled Zucchini Salad
This zucchini salad features thin slices of zucchini grilled until charred and tender, then tossed with fresh garlic, herbs, and a citrus dressing. The final dish showcases smoky, caramelized ribbons with crispy edges and a tender interior, topped with vibrant flavors and a light, satisfying texture.
Equipment
- Grill or grill pan
- Sharp knife
- Cutting board
- Small bowl
- Whisk
- Tongs
Ingredients
- 3 medium zucchini preferably young and firm
- 2 cloves garlic minced
- 2 tablespoons olive oil plus additional for drizzling
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh basil chopped
- to taste salt and pepper
Instructions
- Trim the ends of the zucchini and then slice them into thin, even ribbons using a sharp knife or a vegetable peeler. Place the slices on a parchment-lined tray.
- In a small bowl, whisk together the minced garlic, olive oil, lemon juice, chopped basil, and a pinch of salt and pepper, creating a bright dressing.
- Preheat your grill or grill pan over medium-high heat until it’s hot and begins to smoke slightly. Brush the grill grates or pan with a little oil to prevent sticking.
- Using tongs, carefully place the zucchini slices on the grill, spreading them out into a single layer. Grill for 2-3 minutes on each side until they develop distinct char lines and are tender yet slightly crispy on the edges.
- Remove the grilled zucchini from the heat and transfer to a serving bowl or platter. Toss gently with the prepared dressing, ensuring each ribbon is coated with the smoky, flavorful mixture.
- Finish by drizzling a little extra olive oil over the salad and sprinkling with more fresh basil if desired. Serve immediately to enjoy the warm, smoky ribbons with a bright, herbal kick.
