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
Scale
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
