Best 7 Grilled Courgette Salad Recipes

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Grilled courgette salad is a delicious, refreshing, and healthy dish that can be enjoyed as a main course or a side dish. It is a great way to use up any leftover courgettes you may have, and it can be made with a variety of other vegetables, such as tomatoes, peppers, and onions. The zesty dressing adds a flavorful touch and brightens up the salad, making it a perfect summer dish.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED ZUCCHINI SALAD WITH LEMON-HERB VINAIGRETTE AND SHAVED ROMANO AND TOASTED PINE NUTS



Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts image

Provided by Bobby Flay

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 medium zucchini, sliced lengthwise into thin strips
Canola oil
Salt and freshly ground black pepper
1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
Honey
2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
1/2 cup extra-virgin olive oil
Wedge Pecorino Romano, for shaving
2 tablespoons toasted pine nuts
Fresh mint leaves, torn

Steps:

  • Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
  • Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
  • Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.

GRILLED COURGETTE SALAD WITH BASIL, MINT, CHILLI AND LEMON



Grilled courgette salad with basil, mint, chilli and lemon image

A grilled courgette salad loaded with fresh basil, mint, chilli and lemon - it's best eaten at room temperature so don't put it in the fridge if you make it a little bit ahead. You will need a ridged grill pan or chargrill for cooking the courgette. Each serving provides 47kcal, 3g protein, 2.5g carbohydrate (of which 2.5g sugars), 2.5g fat (of which 0.5g saturates), 2g fibre and 0.1g salt.

Provided by Thomasina Miers

Categories     Side dishes

Yield Serves 4-6

Number Of Ingredients 7

6 courgettes, ends trimmed, cut into long strips
1-2 tbsp extra virgin olive oil, plus extra for dressing
1 fresh red chilli, seeded, finely chopped (or 5 tsp dried chilli flakes)
sea salt and freshly ground black pepper
½ lemon, juice only
handful fresh mint, roughly chopped
handful fresh basil, roughly chopped

Steps:

  • Toss the courgette strips in a bowl with the olive oil (just enough to coat the courgette), chilli, sea salt and freshly ground black pepper.
  • Heat a ridged grill pan until smoking hot and griddle the courgettes in batches, about four minutes per side, being careful not to crowd the grill pan. They should be tender, but with a crunch to them in the middle. If the strips are not quite cooked, leave them on the grill pan for longer, but watch the heat as you don't want them to burn. Don't be tempted to move the courgette while it is cooking or you won't get the chargrill marks across the flesh. Drain on kitchen paper.
  • Toss the griddled courgettes in the lemon juice, mint, basil and a good slug of your best extra virgin olive oil.

Nutrition Facts : Calories 47kcal, Carbohydrate 2.5g, Fat 2.5g, Fiber 2g, Protein 3g, SaturatedFat 0.5g, Sugar 2.5g

GRILLED ZUCCHINI SALAD WITH MEDITERRANEAN DRESSING



Grilled Zucchini Salad with Mediterranean Dressing image

This grilled zucchini salad with Mediterranean salad dressing is the perfect side dish. I also like to add summer squash, when it's in season, for a variation, or crumbled goat cheese when I want creaminess. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10

3 medium zucchini, thinly sliced
1/4 cup olive oil, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped red onion
3 tablespoons minced fresh mint
2 tablespoons minced fresh parsley
1 medium lemon, juiced and zested
1/3 cup crumbled feta cheese
3 tablespoons pine nuts, toasted

Steps:

  • In a large bowl, combine zucchini and 2 tablespoons olive oil. Add salt and pepper; toss to coat. Transfer to a grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat until zucchini is crisp-tender, 5-10 minutes, turning occasionally. Transfer zucchini to a serving bowl; sprinkle with remaining 2 tablespoons olive oil and red onion. When cooled slightly, sprinkle with mint, parsley, lemon juice and zest and feta cheese. Stir gently. Sprinkle with pine nuts before serving.

Nutrition Facts : Calories 220 calories, Fat 20g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 252mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

GRILLED COURGETTE SALAD



Grilled Courgette Salad image

Grill your greens! This salad is ever so simple and tasty. Prepare the dressing first so you can quickly mix everything together and enjoy the salad while it's still warm! I'm afraid I can't take credit for this wonderful recipe - it's adapted from Eeva Kolu's food blog Voisilmäpeliä. :-)

Provided by stormylee

Categories     Vegetable

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons grated parmesan cheese
1 pinch cayenne pepper
salt & pepper (to taste)
2 courgettes
olive oil
75 ml fresh parsley (chopped)
75 ml walnuts (chopped)

Steps:

  • Make the dressing by whisking all ingredients together; season to taste.
  • Slice courgettes lengthwise (a handheld cheese slicer works well - you want thin-ish slices, but not so thin that they break when you're grilling them).
  • Drizzle courgette slices with olive oil and mix.
  • Grill the slices, browning both sides.
  • Mix grilled slices with the dressing, parsley and walnuts, and serve.

GRILLED VEGETABLE SALAD WITH FETA AND MINT



Grilled Vegetable Salad with Feta and Mint image

Provided by Ellie Krieger

Time 40m

Yield 4 servings, serving size: 1 1/2 cups

Number Of Ingredients 12

1 red bell pepper cored and cut into 4 pieces
1 eggplant (about 1 pound), cut across into 1/4-inch rounds
1 medium onion, cut into 1/4-inch slices
2 medium zucchini (about 8 ounces each), cut lengthwise into 1/4-inch slices
Olive oil cooking spray
5 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 cup grape tomatoes, halved
1/4 cup chopped fresh mint
1/2 cup crumbled feta cheese

Steps:

  • Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. Preheat a grill or grill pan over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
  • In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.
  • Excellent source of: Fiber, Vitamin A, Riboflavin, Vitamin B6, Vitamin C, Folate, Manganese, Potassium
  • Good source of: Protein, Thiamin, Vitamin K, Calcium, Copper, Magnesium, Phosphorus

Nutrition Facts : Calories 275 calorie, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 17 milligrams, Sodium 230 milligrams, Carbohydrate 18 grams, Fiber 7.5 grams, Protein 6 grams

GRILLED ZUCCHINI SALAD



Grilled Zucchini Salad image

A recipe from "The BBQ Bible" by Steven Raichlen, which he states this is from Morocco, posting for ZWT6.

Provided by diner524

Categories     Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb zucchini, scrubbed and trimmed
3 tablespoons extra-virgin olive oil
salt & freshly ground black pepper
12 large fresh mint leaves, slivered (or 1 tsp dried)
2 tablespoons fresh Italian parsley, finely chopped
1 tablespoon fresh lemon juice (to taste)
1 garlic clove, minced
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon white pepper

Steps:

  • Preheat the grill to high.
  • Cut the zucchini into 1/4 inch length-wise slices. Brush each with olive oil (you'll need about 1 tablespoons in all) and season with salt and pepper.
  • When ready to cook, arrange the zucchini slices on the hot grill, turning with tongs, until tender and well browned, 10 minutes in all. Transfer to cutting board to cool.
  • Cut each zucchini slice crosswise on the diagonal into 1/4 inch strips. Transfer strips to a serving bowl and stir in the remaining 2 tablespoons oil, the mint, parsley, 1 tablespoons lemon juice, garlic, paprika, cumin and 1/4 teaspoons white pepper. Taste for seasoning, adding salt, white pepper, or lemon juice as necessary; the salad should be highly seasoned. Serve at room temperature.

GRILLED COURGETTE & HALLOUMI SALAD WITH CAPER & LEMON DRESSING



Grilled courgette & halloumi salad with caper & lemon dressing image

Dress this courgette and halloumi salad while everything is still fairly warm, then the courgettes will soak up the flavours of the caper and lemon dressing

Provided by Janine Ratcliffe

Categories     Side dish

Time 30m

Number Of Ingredients 9

10-12 baby courgettes, halved lengthways
1 tbsp olive oil
225g block halloumi, thinly sliced (about 16 slices)
1 long shallot, finely chopped
1 red chilli, finely chopped
1 garlic clove, crushed
1 lemon, zested and juiced
2 tbsp capers
3 tbsp olive oil

Steps:

  • Put all the dressing ingredients in a bowl with 1 tbsp cold water and season with a pinch of salt. Mix together and set aside.
  • Put the courgettes in a large bowl and drizzle with the oil. Add a pinch of salt, then toss.
  • Heat a griddle pan to high and add the courgettes, cut-side down (it's best to do this in batches). Cook for 4-5 mins until char marks appear and the flesh softens, then flip over and cook for another 3 mins. Remove to a shallow bowl and cover with foil to keep warm.
  • Meanwhile, heat a separate large non-stick frying pan and add the halloumi. Cook for a few minutes until golden on both sides.
  • Arrange the courgettes and halloumi on a large plate or platter, then spoon over the dressing.

Nutrition Facts : Calories 311 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 2 milligram of sodium

Tips:

  • Choose the right zucchini. Look for firm, medium-sized zucchini with smooth, unblemished skin. Avoid zucchini that is too large, as it may be tough and seedy.
  • Slice the zucchini evenly. This will help them cook evenly. If you are using a mandoline, be sure to use the safety guard to avoid cutting yourself.
  • Marinate the zucchini. Marinating the zucchini in a mixture of olive oil, herbs, and spices will help to infuse them with flavor. You can marinate the zucchini for as little as 30 minutes or up to overnight.
  • Grill the zucchini over medium-high heat. This will help to create grill marks and caramelize the zucchini slightly. Be sure to turn the zucchini frequently so that they cook evenly.
  • Don't overcook the zucchini. Zucchini should be cooked until it is tender-crisp. If you overcook it, it will become mushy.
  • Serve the grilled zucchini salad immediately. This salad is best served warm or at room temperature. You can also chill the salad for a few hours before serving.

Conclusion:

Grilled zucchini salad is a delicious and healthy side dish that can be enjoyed as part of a main meal or as a light lunch or dinner. It is a versatile salad that can be made with a variety of different ingredients, so you can easily customize it to your own taste. The next time you are looking for a healthy and flavorful side dish, give grilled zucchini salad a try.

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