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Grilled Zucchini Salad

Grilled zucchini salad with charred, tender zucchini planks, bright lemon vinaigrette, and shaved parmesan. Mediterranean-style warm zucchini salad piled over dressed arugula with toasted pine nuts and fresh basil.
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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 medium zucchini sliced lengthwise into 1/4-inch planks
olive oil
  • 2 tbsp olive oil divided; for brushing the zucchini
salt and black pepper
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
greens
  • 4 cup arugula or mixed greens
parmesan
  • 0.25 cup parmesan cheese, shaved
pine nuts
  • 3 tbsp pine nuts, toasted
lemon vinaigrette
  • 1 tbsp olive oil for vinaigrette
  • 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
garnish
  • 1 fresh basil leaves for garnish
  • 1 lemon zest for garnish

Equipment

  • 1 grill pan

Method
 

Grill the zucchini
  1. Brush the zucchini planks with 2 tablespoons olive oil and season with salt and black pepper. Make sure each plank is evenly coated so it chars without sticking.
  2. Preheat the grill or grill pan to medium-high and oil the grates. Wait until hot enough to sizzle when zucchini touches the surface.
  3. Grill the zucchini for 3–4 minutes per side until deep grill marks form and the zucchini is tender. Pull them off when you can easily pierce with a fork but they still hold their shape.
  4. Remove the grilled zucchini and cut into pieces. Keep the pieces warm so they stay glossy and slightly charred for the salad.
Make vinaigrette and assemble
  1. Whisk all lemon vinaigrette ingredients together until smooth and emulsified. Stop whisking once it looks uniformly opaque and lightly thickened.
  2. Toss the arugula or mixed greens with most of the vinaigrette and spread on a serving platter. Add just enough dressing so the greens look lightly coated and not drenched.
  3. Arrange the grilled zucchini over the greens. Layer it so the charred slices are visible, creating a warm top layer.
  4. Top with shaved parmesan, toasted pine nuts, fresh basil, and lemon zest, then drizzle with the remaining vinaigrette. Finish with extra lemon zest on top so the bright aroma pops.

Notes

For the best grill marks, keep the grill pan well preheated and avoid crowding the zucchini. Store leftovers in a sealed container in the refrigerator for up to 2 days; for best texture, add extra parmesan and lemon zest right before serving. Freezing is not recommended. For a dairy-free option, swap shaved parmesan for toasted chopped nuts (like walnuts or almonds) or a vegan parmesan-style topping while keeping the vinaigrette the same.