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serving of grilled zucchini salad in white, shallow square bowl with fork and knife, lemon and herbs in foreground, and white towl in background on wooden table

Grilled Zucchini and Squash Salad with Goat Cheese Recipe

This grilled zucchini and yellow squash recipe is light and satisfying.
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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.
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