Grilled Zucchini Salad with Lemon-Herb Vinaigrette

Name: Grilled Zucchini Salad with Lemon-Herb Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2.5 lbs. medium to large zucchini; ¼ c. olive oil; ½ T. kosher salt; ¾ tsp. black pepper; ¾ T. Dijon mustard; 1.5 large lemons; ½ T. honey; 1.5 T. fresh parsley; ⅓ c. extra-virgin olive oil; ¼ c. shaved Romano or Parmesan cheese; 2 T. pine nuts; 2 T. roughly chopped fresh mint; 2 T. roughly chopped fresh parsley

User Reviews

4.7

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
35 mins
Servings
8 servings
Calories
177 kcal
Cuisine
American, Vegetarian

Grilled Zucchini Salad with Lemon-Herb Vinaigrette

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

for the zucchini:

2.5 lbs. medium to large zucchini sliced into 1/4" rounds
¼ c. olive oil
½ T. kosher salt
¾ tsp. black pepper

for the lemon-herb vinaigrette:

¾ T. Dijon mustard
1.5 large lemons zested and juiced
½ T. honey
1.5 T. fresh parsley finely chopped
⅓ c. extra-virgin olive oil

for the garnish:

¼ c. shaved Romano or Parmesan cheese
2 T. pine nuts toasted
2 T. roughly chopped fresh mint
2 T. roughly chopped fresh parsley

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Instructions

Preheat grill or grill pan to medium-high to high heat.

for the zucchini:

Brush both sides of each zucchini slice lightly with oil (you may not need all of the oil), and then sprinkle with salt and pepper.
Place on hot grill grates or grill pan and cook until beautifully charred and a bit wilted on both sides.
Transfer to serving platter.

for the lemon-herb vinaigrette:

In a medium bowl, whisk together Dijon mustard, lemon juice and zest, honey, and parsley. Slowly drizzle in the olive oil, while whisking vigorously, until combined and emulsified.
Drizzle 2/3 of the vinaigrette over zucchini and let set for 10 to 15 minutes at room temperature.

for the garnish:

Right before serving, drizzle just a bit more of the vinaigrette over the zucchini. Garnish with shaved cheese, toasted pine nuts, and chopped mint and parsley.
Serve immediately.

Notes

Adapted, mostly to make a smaller salad, from The Kitchen in Columbus, Ohio.

Nutrition Information

Show Details

Serving 1 Calories 177kcal (9%) Carbohydrates 4g (1%) Protein 2g (4%) Fat 18g (28%) Saturated Fat 3g (15%) Polyunsaturated Fat 15g Cholesterol 3mg (1%) Sodium 523mg (22%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 177 kcal

% Daily Value*

Serving	1
Calories	177kcal	9%
Carbohydrates	4g	1%
Protein	2g	4%
Fat	18g	28%
Saturated Fat	3g	15%
Polyunsaturated Fat	15g	88%
Cholesterol	3mg	1%
Sodium	523mg	22%
Fiber	1g	4%
Sugar	2g	4%