Grilled Zucchini Salad Recipe – Healthy, Easy & Delicious

Zucchini is a versatile and nutritious vegetable that becomes even more flavorful when grilled. This Grilled Zucchini Salad Recipe is a perfect dish for summer BBQs, picnics, or light meals. With a smoky, charred taste from the grill and a fresh, tangy dressing, this salad is both healthy and delicious. Packed with vitamins, minerals, and fiber, it’s a great option for anyone looking to add more veggies to their diet while enjoying a gourmet-style dish. This recipe is easy to make, requires minimal ingredients, and can be customized to suit your taste.

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Nutrition & Instructions

This grilled zucchini salad is low in calories but high in fiber, vitamins, and antioxidants. It’s a great source of vitamin C, potassium, and folate. The olive oil used in the dressing provides healthy fats, while feta cheese (optional) adds a touch of protein and calcium.

Nutritional Information (per serving):

• Calories: 180 kcal
• Protein: 4g
• Carbohydrates: 12g
• Fiber: 3g
• Fat: 12g
• Saturated Fat: 3g
• Sodium: 320mg

Recipe Details

• Prep Time: 10 minutes
• Active Time: 10 minutes
• Resting Time: 5 minutes
• Total Time: 25 minutes
• Cuisine: Mediterranean, American
• Course: Salad, Side Dish
• Servings: 4
• Calories per Serving: 180 kcal

Equipment Needed

• Grill or grill pan
• Tongs
• Cutting board
• Knife
• Mixing bowl
• Whisk
• Serving platter

Ingredients

• 2 medium zucchinis, sliced into rounds or lengthwise strips
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon honey or maple syrup (optional)
• ¼ teaspoon red pepper flakes (optional)
• ¼ cup fresh basil, chopped
• ¼ cup crumbled feta cheese (optional)
• ¼ cup cherry tomatoes, halved
• 1 tablespoon balsamic glaze (optional)
• 1 tablespoon pine nuts or almonds (optional for crunch)

Instructions

Step 1: Preheat the Grill

Preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent the zucchini from sticking.

Step 2: Prepare the Zucchini

Slice the zucchinis into rounds or lengthwise strips (about ¼-inch thick). In a large mixing bowl, toss them with olive oil, salt, black pepper, and garlic powder to coat evenly.

Step 3: Grill the Zucchini

Place the zucchini slices on the hot grill. Cook for 3-4 minutes per side until grill marks appear and the zucchini is tender but not mushy. Remove from the grill and let them cool for 5 minutes.

Step 4: Make the Dressing

In a small bowl, whisk together lemon juice, lemon zest, honey (if using), and red pepper flakes.

Step 5: Assemble the Salad

Arrange the grilled zucchini on a serving platter. Top with cherry tomatoes, fresh basil, and crumbled feta cheese. Drizzle with the lemon dressing and balsamic glaze if using. Sprinkle with pine nuts or almonds for added crunch.

Step 6: Serve & Enjoy

Serve immediately as a side dish or light meal. This salad pairs wonderfully with grilled chicken, fish, or tofu.

Tips for the Best Grilled Zucchini Salad

1. Use Fresh Zucchini: Choose firm, small to medium zucchinis for the best texture and flavor.
2. Avoid Overcooking: Grilled zucchini should be tender yet firm, not mushy.
3. Enhance the Flavor: Add grilled bell peppers, red onions, or even avocado for more depth.
4. Make It Vegan: Skip the feta cheese or replace it with a dairy-free alternative.
5. Serve Warm or Cold: This salad tastes great fresh off the grill or chilled for a refreshing bite.

Conclusion

This Grilled Zucchini Salad Recipe is a delicious way to enjoy fresh vegetables with bold flavors. Whether you’re making it for a summer gathering or a quick weeknight meal, it’s a crowd-pleaser that’s easy to prepare. Give it a try, and enjoy a nutritious and satisfying dish!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.