Zucchini Grilled Salad

SaveSavedRemoved 0
Deal Score0
Deal Score0

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Zucchini Grilled Salad Recipe

The ideal summer salad, grilled zucchini salad is quick and easy to prepare and may be served warm, cold, or at room temperature. Use our lemon dressing for a well-balanced flavor, or just eat it plain with your favorite dressing. The grilled zucchini is also excellent for dipping. If you have an indoor grill pan, you may prepare it at any time of the year.

Italians were the ones who first learned about zucchini and all of its delectable uses. The zucchini salad first appeared in various Italian recipes around 1850. However, it wasn’t until the 1920s when Italian immigrants showed them the delectable vegetable that it was introduced to the United States. Botanically speaking, it is a fruit, yet we refer to it as a vegetable.

Although this recipe doesn’t have much in it, you’ll be surprised by the strong flavors and how full it is. Because of this, zucchini is an excellent diet food. It quickly fills you up because it is full of water. If you’re on a diet, omit the cheese or substitute parmesan cheese.

Try Our Strawberry Orzo Spring Salad

Prep Time: 20 minutes
Cook Time: 10 minutes.
Servings: 4 servings
Calories: 146 kcal
Author: Catalina Castravet


  • 4 zucchini about 2 lb. – sliced into rounds.
  • 3-4 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground oregano 
  • 1 lemon juiced.
  • 3 cloves garlic minced.
  • Salt and pepper to taste
  • 1 cup chopped fresh parsley packed.
  • 2 teaspoons fresh oregano chopped.
  • 2 tablespoons fresh dill chopped.
  • Feta or goat cheese optional
  • Tzatziki sauce for serving and drizzle.


  • First, add the sliced zucchini to a large bowl, drizzle with extra virgin olive oil, and sprinkle with cumin and dried oregano. Toss to combine.
  • Heat a grill or griddle until hot, add zucchini in batches, do not overcrowd. Grill for 4 minutes, until lightly charred, flipping over a couple of times until cooked through and nicely charred.
  • Transfer the grilled zucchini back to the bowl and add lemon juice, fresh garlic, salt, and pepper. Toss to combine. Add the fresh herbs and toss again.
  • Transfer to a serving platter and top with a sprinkle of feta or goat cheese. Serve at room temperature with tzatziki sauce.


Calories: 146 kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 18mg | Potassium: 575mg | Fiber: 3g | Sugar: 6g | Vitamin A: 441IU |
 Vitamin C: 50mg | Calcium: 64mg | Iron: 2mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

We will be happy to hear your thoughts

Leave a reply

Enable registration in settings - general
Compare items
  • Total (0)