Warm weather calls for easy dishes that taste bright and feel effortless, and this grilled zucchini salad hits that sweet spot. It’s smoky from the grill, fresh with herbs and lemon, and satisfying without feeling heavy. You can serve it as a side with grilled chicken or fish, or make it the star with a few extras like feta or chickpeas.
The best part is how quickly it comes together. A few simple ingredients, a hot grill, and you’re done.
What Makes This Special
This salad turns humble zucchini into something craveable. Grilling concentrates the flavor and adds a gentle char that plays beautifully with a zippy lemon-garlic vinaigrette.
Fresh herbs bring the garden to the plate, while a handful of nuts or cheese adds texture and richness.
- Balanced flavor: Smoky zucchini, bright dressing, and a touch of creaminess or crunch.
- Quick and flexible: Cooks in minutes and welcomes swaps like basil for mint or almonds for pine nuts.
- Great warm or room temp: Make it ahead and let the flavors mingle, or serve right off the grill.
- Light but satisfying: Perfect for weeknights, picnics, and potlucks.
What You’ll Need
- Zucchini: 4 medium (about 1½ pounds), firm and glossy.
- Olive oil: 4 tablespoons, divided.
- Lemon: Zest and juice of 1 large lemon.
- Garlic: 1–2 cloves, finely grated or minced.
- Fresh herbs: 1 cup loosely packed (mint, parsley, basil, or a mix), chopped.
- Red onion or shallot: ¼ cup thinly sliced.
- Cherry tomatoes: 1 cup halved (optional, for sweetness and color).
- Feta or goat cheese: ½ cup crumbled (optional, for creaminess).
- Nuts or seeds: ¼ cup toasted pine nuts, sliced almonds, or pumpkin seeds.
- Red pepper flakes: A pinch (optional, for heat).
- Kosher salt and black pepper: To taste.
- Balsamic or sherry vinegar: 1 teaspoon (optional, for extra depth).
How to Make It
- Prep the zucchini: Rinse and dry. Trim ends and slice lengthwise into ¼–½-inch planks, or into thick diagonal rounds. Thicker pieces hold up better on the grill.
- Heat the grill: Preheat a gas grill to medium-high or prepare a charcoal fire for direct heat.
You want grates hot and clean. Oil the grates lightly to prevent sticking.
- Season the zucchini: Toss slices with 2 tablespoons olive oil, ¾ teaspoon kosher salt, and several grinds of black pepper. Keep it simple—most flavor comes after grilling.
- Grill until tender-crisp: Lay zucchini on the grates in a single layer.
Cook 3–4 minutes per side until charred in spots and just tender. Don’t overcook; you want a little bite.
- Make the dressing: In a large bowl, whisk 2 tablespoons olive oil, lemon zest, lemon juice, garlic, a pinch of red pepper flakes, and a pinch of salt. Add a teaspoon of balsamic or sherry vinegar if you like a touch of sweetness and depth.
- Toss while warm: Add the grilled zucchini to the bowl while it’s still warm so it absorbs the dressing.
Gently fold in the sliced onion or shallot.
- Add fresh elements: Stir in the herbs and cherry tomatoes (if using). Taste and adjust salt, pepper, and lemon. It should be bright and lively.
- Finish with texture: Top with toasted nuts or seeds and crumble feta or goat cheese over the top.
Drizzle with a final thread of olive oil if desired.
- Serve: Enjoy warm or at room temperature. It pairs well with grilled proteins, crusty bread, or a simple grain like farro or quinoa.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days. The flavors deepen as it sits.
- Keep components separate: For best texture, store grilled zucchini and dressing separately and combine before serving.
Add nuts and cheese just before eating.
- Refresh before serving: Add a squeeze of lemon, a sprinkle of salt, and fresh herbs to revive the salad after chilling.
- Do not freeze: Zucchini becomes mushy after thawing.
Why This Is Good for You
- Light and nutrient-rich: Zucchini is low in calories and provides fiber, potassium, and vitamin C.
- Heart-healthy fats: Olive oil supports healthy cholesterol levels and keeps the salad satisfying.
- Antioxidant boost: Fresh herbs and lemon add polyphenols and vitamin C for a flavor and wellness lift.
- Balanced plate: With optional cheese and nuts, you get protein, healthy fats, and fiber in a single bowl.
Common Mistakes to Avoid
- Cutting zucchini too thin: Thin slices overcook and fall apart. Aim for ¼–½ inch thickness.
- Skipping preheat: A not-hot-enough grill steams instead of sears. Preheat until grates are very hot.
- Overcrowding the grill: Give slices space so they char instead of turning soggy.
- Overcooking: Pull zucchini when it’s tender with a bit of bite.
It keeps softening off the grill.
- Underseasoning: Zucchini is mild. Salt, acid, and herbs are key to making it shine.
- Dressing too early with cheese: Add cheese after tossing so it stays creamy and doesn’t melt into the dressing.
Alternatives
- Herb swaps: Use dill or cilantro instead of mint or basil. Each changes the personality of the salad.
- Cheese options: Try shaved Parmesan, ricotta salata, or a dollop of labneh in place of feta or goat cheese.
- Protein boost: Add grilled shrimp, rotisserie chicken, chickpeas, or white beans to make it a full meal.
- Different acids: Swap lemon for red wine vinegar or apple cider vinegar.
Adjust to taste.
- Crunch variations: Use pistachios, walnuts, or sunflower seeds for different textures and flavors.
- No grill: Use a grill pan or roast zucchini at 425°F/220°C for 12–15 minutes, flipping once, until browned.
- Add grains: Toss with cooked farro, couscous, or quinoa for a hearty, packable lunch.
FAQ
Can I make this ahead of time?
Yes. Grill the zucchini and store it with the dressing for up to a day. Add herbs, nuts, and cheese just before serving so they stay fresh and crisp.
How do I keep the zucchini from getting soggy?
Cut it thicker, grill over medium-high heat, and avoid overcrowding.
Pull it off when it’s tender but still firm in the center. Salt lightly before grilling and finish seasoning after.
What can I use instead of zucchini?
Yellow squash, eggplant, or asparagus all work well. Adjust cooking time as needed—thinner vegetables like asparagus cook faster.
Is there a dairy-free version?
Skip the cheese and add a creamy element with avocado or a spoonful of hummus on the side.
Toasted nuts or seeds still give you richness.
Can I make it spicy?
Absolutely. Add more red pepper flakes, a pinch of Aleppo pepper, or drizzle with chili crisp right before serving.
What oil is best for grilling?
Use an oil with a moderate to high smoke point. Light olive oil, avocado oil, or grapeseed oil work well.
Save extra-virgin olive oil for the dressing and finishing.
Do I need to salt the zucchini and let it sit?
It’s not necessary for this quick salad. If your zucchini is very large or watery, you can salt the slices for 10 minutes, pat dry, then grill for better texture.
Wrapping Up
This grilled zucchini salad is simple, flexible, and bursting with fresh flavor. With smoky char, bright lemon, and plenty of herbs, it’s the kind of dish that fits any table—from weeknight dinner to backyard cookout.
Keep the basics, play with the add-ins, and make it your own. One bowl, a handful of ingredients, and you’re set with something fresh, smoky, and delicious.