Grilled Zucchini Salad Recipe
I love this grilled zucchini salad recipe, and it’s the perfect time of year for it. In fact, it’s a must-have at our house this summer. We have zucchini and other squash growing out of our ears!
Some years I may complain to see all the vegetables laying on the counter, just waiting for me to work a little longer at washing and processing them. But this year I’ve been pretty excited to try out some new squash recipes!
I’m trying to eat very lean meat (my choices are venison and fish as of late) and vegetables with a lot of water content. Zucchini and squash are high in vitamins, fiber, and water content, low in calories, low carb/keto, and absolutely delicious.
I’m planning on making lots of yellow squash and zucchini recipes on my way into fitting into my dress for my son’s wedding in October! But I don’t plan on giving up flavor. Fresh herbs, goat cheese, olive oil, and harissa make this zucchini salad recipe one of the tastiest summer salads. It’s a light but satisfying alternative to pasta salad.
How to use zucchini in salad?
Some people ask if you can eat zucchini and other summer squash raw. You certainly can. However, this is a grilled rather than a raw squash salad. You grill the yellow squash and zucchini ribbons for just a few minutes.
You can serve this as a side dish or even as a light main dish. Feel free to use regular feta cheese if you don’t like goat cheese. To make it a main dish, add some flank steak, rare venison, or chicken for protein.
Do you leave the skin on zucchini when you cook it?
Yes, do leave the skin on! It is full of nutrients. Just be sure to wash the zucchini thoroughly, even moreso if it’s from the supermarket.
Below are my tips to make this simple zucchini salad recipe perfect every time. Prep time is just minutes.
Tips for the Best Zucchini Salad
- Use a mandolin to create perfect slices of zucchini and squash. I used a sharp knife, but a mandolin is more precise. The even cutting makes the vegetables all cook at the same speed.
- Grill on a dry grill pan. I feel that dry grilling gives the best flavor and is a lower fat option.
- Use the freshest ingredients possible, including the herbs.
More Summer Squash Recipes
Be sure to try these other squash recipes to use up your zucchini and yellow squash harvest.
The Zucchini Salad Recipe
Grilled Zucchini and Squash Salad with Goat Cheese Recipe
Ingredients
- 2 medium zucchini sliced lengthwise into thin strips about 1/8 inch thick to make zucchini noodles
- 3 yellow summer squash sliced lengthwise into think strips (optional)
- Kosher salt to taste
- Black pepper to taste
- Extra virgin olive oil for drizzling
- 2 tablespoons thyme leaves plus more for garnish
- 2 tablespoons oregano leaves plus more for garnish
- 2 ounces soft goat cheese crumbled
- Harissa
- 2 lemons halved, for fresh lemon juice
Instructions
- Heat the grill or griddle pan to high heat. Once the grill reaches high heat, grill the zucchini and yellow squash for 1 to 2 minutes on one side (until there are char marks on the slices). Add from a height Kosher salt and pepper. Turn the zucchini over and char the other side for about 1 minute more. The squash should be slightly wilted. Remove the grilled vegetable strips to a platter.
- Divide the zucchini and yellow squash evenly between 4 bowls rather than one large bowl. I like to make a “c” to “s” shape as I place the grilled slices in the bowl to leave room for the herbs and goat cheese. Drizzle 1 tablespoon olive oil over the zucchini in each bowl. Add the herbs, then the goat cheese, and dollop the harissa evenly among the bowls. Squeeze 1/2 lemon over the zucchini dish and then toss the ingredients in each bowl. Serve with crusty bread.
