Grilled Zucchini Salad Recipe

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Simple grilled zucchini tossed in extra virgin olive oil and finished with fresh herbs and feta is the perfect side dish for almost anything from souvlaki to Greek baked meatballs or pan-seared salmon, and I love adding a little Tzatziki sauce along with it.

Since I was a young child, I have loved koussa, or zucchini squash. One of my mother’s signature dishes was this incredible stuffed zucchini, and I do try to make it occasionally, but most of the time I choose a quick dish like today’s Mediterranean-style grilled zucchini salad.

In a salad bowl, whisk together 3 tablespoons olive oil, lemon juice, garlic, oregano, salt and pepper. To the bowl, add zucchini, tomatoes, corn, and arugula; toss to coat with salad dressing. Top with crumbled cheese and serve!
  1. Marinate. Add a glug of avocado oil along with a splash of lemon juice, minced garlic, and a big pinch of salt, black pepper, and red pepper flakes to a small bowl. …
  2. Grill it up. …
  3. Make the dressing. …
  4. Chop it up and serve it.

How to make bacon grill zucchini salad | Grilled zucchini salad recipe | Mini Coking.

Grilled Zucchini Salad with Corn and Tomatoes 🔗

This Grilled Zucchini Salad with Corn and Tomatoes is tossed in a lemon dressing for the ultimate summer salad recipe! It's fresh, healthy and easy to make.

Prep: 10min

Total: 20min

Serving Size: 1 serving

Nutrition Facts: calories 346 kcal, Carbohydrate 25 g, Protein 10 g, Fat 25 g, Saturated Fat 7 g, Cholesterol 13 mg, Sodium 314 mg, Fiber 4 g, Sugar 8 g, servingSize 1 serving

Ingredients:

  • 2 medium-sized zucchini, (cut into ½-inch thick half-moons)
  • 2 cups cherry tomatoes, (halved)
  • 2½ cups corn kernels
  • 2 tablespoons olive oil, (divided)
  • salt and fresh ground pepper, (to taste)
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, (minced)
  • 1 teaspoon dried oregano, (or any other dried herbs)
  • salt and fresh ground pepper, (to taste)
  • 2 cups arugula
  • 1/2 cup crumbled goat cheese, ((or bleu cheese or feta cheese))

Instruction:

  1. Preheat an outdoor Grill to medium-high; about 425˚F.
  2. Brush grill grates with oil.
  3. Drizzle olive oil over slices of zucchini and season with salt and pepper.
  4. Grill zucchini for 2 to 3 minutes per side, or until tender and grill marks appear.
  5. At the same time, grab a grill pan and combine tomatoes and corn inside the pan; drizzle with a tablespoon of olive oil and season with salt and pepper.
  6. Set grill pan on the grill and cook, stirring frequently, until tomatoes and corn are charred; about 2 to 3 minutes.
  7. In a salad bowl, whisk together 3 tablespoons olive oil, lemon juice, garlic, oregano, salt and pepper.
  8. To the bowl, add zucchini, tomatoes, corn, and arugula; toss to coat with salad dressing.
  9. Top with crumbled cheese and serve!

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