Grilled Zucchini Salad Recipe
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: Young zucchini are tender and cook quickly while keeping their shape.
- 2 cloves garlic minced: Adds a strong savory flavor that complements grilled vegetables.
- 2 tablespoons olive oil plus additional for drizzling: Olive oil coats the zucchini before grilling and forms the base of the dressing.
- 1 tablespoon fresh lemon juice: Adds brightness and balances the richness of olive oil.
- 1 tablespoon fresh basil chopped: Provides a fresh herbal flavor at the end.
- Salt and pepper to taste: Simple seasoning that enhances the natural flavor of the zucchini.
Instructions
- Prepare the zucchini: Wash the zucchini and slice them lengthwise into thin strips.
- Heat the grill pan: Preheat a grill pan or outdoor grill over medium heat.
- Season the zucchini: Lightly brush the slices with olive oil and season with salt and pepper.
- Grill the zucchini: Place the slices on the grill and cook for about 2–3 minutes per side until lightly charred and tender.
- Prepare the dressing: In a small bowl combine olive oil, minced garlic, and lemon juice.
- Combine the salad: Place the grilled zucchini in a bowl and drizzle with the dressing.
- Add fresh basil: Sprinkle chopped basil over the top.
- Serve: Toss gently and serve warm or at room temperature.