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Grilled Zucchini Salad

Grilled zucchini salad with charred, tender zucchini slices over dressed greens and shaved parmesan. Bright lemon zest and toasted pine nuts finish the warm summer salad with a Mediterranean-style lemon vinaigrette.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 zucchini sliced lengthwise into 1/4-inch planks
  • 2 tbsp olive oil divided, brush on zucchini (reserve remaining for vinaigrette)
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste
greens and toppings
  • 4 cup arugula or mixed greens
  • 0.25 cup parmesan cheese shaved
  • 3 tbsp pine nuts toasted
  • 0.5 fresh basil leaves for garnish
  • 0.5 lemon zest for garnish
lemon vinaigrette
  • 1 tbsp olive oil part of vinaigrette total
  • 2 tbsp fresh lemon juice for vinaigrette
  • 1 tsp Dijon mustard for vinaigrette
  • 1 tsp honey for vinaigrette
  • 0.25 tsp salt for vinaigrette
  • 0.25 tsp black pepper for vinaigrette

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

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

Notes

Pro tip: Serve right after grilling so the greens stay crisp and the zucchini remains warm; if you need to hold, keep grilled zucchini at room temperature up to 2 hours and dress greens just before serving. Refrigerate leftovers up to 3 days; the greens soften, but it’s still tasty. Freezing is not recommended. Dietary swap: use a dairy-free parmesan alternative (or shaved nutritional yeast) for a dairy-free version while keeping the lemony flavor.