Roasted Zucchini Salad Recipe
Introduction
This Roasted Zucchini Salad is a simple and flavorful way to enjoy fresh summer zucchini. Tender grilled zucchini strips are tossed in a bright, lemony garlic dressing, making a light and refreshing dish perfect for any season.
Ingredients
- 4 medium zucchini
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 small garlic cloves, finely chopped
- 2 tbsp chopped parsley
- 1/4 tsp salt, or to taste
Instructions
- Step 1: Cut each zucchini in half lengthwise, then slice into thin strips.
- Step 2: Heat a large non-stick griddle over medium-high heat. Fry the zucchini strips without any oil for about 3 minutes on each side, until they develop brown grill marks and soften slightly.
- Step 3: Whisk together olive oil, lemon juice, chopped garlic, chopped parsley, and salt to prepare the dressing.
- Step 4: Pour the dressing over the grilled zucchini and toss well to combine. Serve warm or chilled.
Tips & Variations
- For extra flavor, add a sprinkle of crushed red pepper flakes to the dressing.
- You can substitute fresh basil for parsley for a different herbal note.
- If you prefer a smoky taste, try grilling the zucchini on an outdoor grill instead of a griddle.
- Serve with a sprinkle of crumbled feta or Parmesan cheese for added richness.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 2 days. The zucchini may soften further but will remain flavorful. Reheat gently or enjoy cold as a refreshing side dish.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use yellow squash instead of zucchini?
Yes, yellow squash works well as a substitute in this recipe and offers a similar texture and flavor.
Do I need to peel the zucchini before cooking?
No need to peel. The skin is tender and adds color and nutrition to the salad.
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Roasted Zucchini Salad Recipe
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A simple and fresh Roasted Zucchini Salad featuring grilled zucchini strips dressed with a tangy lemon and garlic dressing, perfect for a light side dish or appetizer.
Ingredients
Zucchini
- 4 medium zucchini
Dressing
- 2 tbsp. olive oil
- 2 tbsp. lemon juice
- 2 small garlic cloves, finely chopped
- 2 tbsp. chopped parsley
- 1/4 tsp. salt, or to taste
Instructions
- Slice zucchini: Cut the zucchini in half lengthwise and then slice each half into thin strips for even cooking.
- Fry zucchini: Heat a large non-stick griddle pan over medium-high heat. Place the zucchini strips on the pan without oil and fry for about 3 minutes on each side, until they develop brown grill marks and soften slightly.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, finely chopped garlic, chopped parsley, and salt to create a bright and flavorful dressing.
- Mix zucchini with dressing: Pour the dressing over the warm grilled zucchini and toss gently to coat all the pieces evenly. Serve the salad warm or chilled as desired.
Notes
- For extra flavor, you can add a sprinkle of freshly ground black pepper or red pepper flakes to the dressing.
- If you prefer, zucchini can be grilled on an outdoor grill instead of the griddle pan.
- This salad pairs well with grilled meats or can be enjoyed as a light vegetarian dish.
- To keep zucchini from becoming too soft, avoid overcrowding the pan while cooking.
- Leftovers can be stored covered in the refrigerator for up to 2 days; serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Keywords: roasted zucchini salad, grilled zucchini, lemon garlic dressing, Mediterranean salad, low fat salad
