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Grilled Zucchini Salad

Grilled zucchini salad with charred, tender zucchini slices over dressed arugula and a bright lemon vinaigrette. Finished with shaved parmesan, toasted pine nuts, fresh basil, and lemon zest for a warm summer salad texture.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 360

Ingredients
  

Zucchini
  • 3 zucchini sliced lengthwise into 1/4-inch planks
  • 2 tbsp olive oil
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Salad
  • 4 cup arugula or mixed greens
  • 0.25 cup parmesan cheese shaved
  • 3 tbsp pine nuts toasted
  • 1 fresh basil leaves for garnish
  • 1 lemon zest for garnish
Lemon Vinaigrette
  • 3 tbsp olive oil divided
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 0.25 tsp salt and pepper to taste
  • 0.25 tsp black pepper and salt to taste

Equipment

  • 1 grill pan

Method
 

Grill the zucchini
  1. Brush zucchini planks with 2 tablespoons olive oil and season with salt and black pepper to taste.
  2. Preheat a grill or grill pan to medium-high and oil the grates.
  3. Grill zucchini for 3–4 minutes per side until deep grill marks form and zucchini is tender.
  4. Remove grilled zucchini and cut into pieces.
Make the lemon vinaigrette
  1. Whisk all vinaigrette ingredients together until smooth.
Assemble the salad
  1. Toss arugula with most of the vinaigrette and spread it on a serving platter.
  2. Arrange grilled zucchini over the greens.
  3. Top with shaved parmesan, toasted pine nuts, fresh basil, and lemon zest, then drizzle with the remaining vinaigrette.

Notes

For the strongest grill marks, keep the grill preheated and avoid overcrowding so zucchini gets contact heat. Store leftovers in the refrigerator up to 2 days, but dress right before serving for best texture. Freezing is not recommended. If you want a dairy-light version, use a shaved vegan parmesan style or omit the parmesan and add extra lemon zest for brightness.