During the summer cottage season, zucchini is abundant, inexpensive and the perfect vegetable addition to any meal. It’s also delicious served at room temperature in a dish like this one, which means you can cook this grilled zucchini salad in advance and store it in the fridge until you’re ready to assemble. It gets all gets tossed with a basil pesto, and adorned with creamy mozzarella and crisp radish rounds. This grilled zucchini salad is truly a stunner, and perfect for summer!
How do you grill zucchini so it’s not soggy?
To make sure your grilled zucchini doesn’t get soggy, make sure you cook it quickly on high heat. For this recipe, we recommend having your grill at 425-450°F, and only grilling for around 3 minutes on each side.
What are some other ways to use zucchini?
Zucchini is such a versatile vegetable that works in a variety of dishes. Another great salad idea is this Pasta Salad with Zucchini Flowers, which gets tossed in a mint and walnut vinaigrette. For recipes where zucchini shines as a side, try this Mediterranean Roasted Zucchini With Labneh or these Zucchini Fritters With Cashew Aïoli.
If you’re looking for a vegetarian recipe, try these Feta Parcels with Grilled Zucchini and Peaches. For keto inspiration, look to this delicious Crispy Zucchini with Herb Aioli.
Due to its mild flavour, zucchini also works great in baked treats and bread. These Zucchini and Blueberry Muffins are a great way to use up any leftover zucchini you may have, plus they’re a delicious high-fibre snack.
Grilled Zucchini & Mozzarella Salad With Pesto
Equipment
- 1 barbecue or grill pan
Ingredients
- 3 zucchini halved lengthwise
- 2 tsp oil
- 10 cherry tomatoes halved
- ¼ cup store-bought pesto
- 7 oz ball fresh mozzarella drained (see Notes)
- 4 radishes thinly sliced
- Torn fresh basil for garnish
- Salt and freshly ground black pepper
Instructions
- Preheat clean barbecue to high (425 to 450°F).
- Brush zucchini with oil. Grill for about 3 minutes per side or until dark grill marks appear and zucchini is still tender-crisp. Do not overcook or it will get soggy. Transfer to plate to cool.
- Cut cooled zucchini on the bias into 1-in (2.5-cm) pieces. If not preparing salad immediately, transfer zucchini to airtight container and refrigerate for up to 2 days.
- In large bowl, combine zucchini, tomatoes and pesto. Season with salt and pepper and stir to combine. Arrange salad on serving plate.
- Rip cheese into bite-sized pieces and scatter on top of vegetables. Garnish with radishes and basil. Serve immediately.
