We are amidst zucchini season in Kentucky, as is most of the country. While searching for a recipe to share, I found this one. I haven’t made this salad in a while, so I think it’s going to be on our menu in the very near future. Time to use all the fresh produce!
The original post from May 2016
I don’t grill all that often at home. It’s not that I’m not capable, but it’s something my husband really enjoys. While I adore cooking and baking, grilling is something I can take or leave. I enjoy the social aspect of it, but I’m just as happy to let someone else run the grill.
However, the other weekend found me at home alone one evening. The weather was nice, and I wanted to be outside as much as could be. As dinnertime drew near, I decided that it could be fun to make my dinner on the grill. With only myself to cook for, I decided to make a Thanksgiving burger and a salad.
This grilled zucchini salad was light and flavorful. Grillied the zucchini gave it a hint of smoky flavor, which worked well with the lemon juice. (Grilling the zucchini on an indoor bbq is an option if your weather doesn’t cooperate.) If you are making dinner for two, this recipe will work perfectly. However, if you are making this recipe for a crowd of 6-8, as you’ll need to triple or double the recipe, I might recommend cooking the zucchini in a few batches.
A few notes about this salad. It was delicious served at room temperature, as I cooked the zucchini before I made my burger. I also think it could be made earlier and served cold just as nicely. I thought it was flavorful enough as is but had originally planned to top it with shredded parmesan. If you want an extra bit of saltiness, I’d suggest sprinkling some parmesan on it.
- 2 medium-sized zucchini, ends trimmed
- olive oil
- 1/2 teaspoon garlic powder
- 1 tablespoon lemon juice
- 12 grape tomatoes, halved
- Preheat grill.
- Using a mandoline or veggie peeler, slice zucchini into thin strips.
- Brush both side of the zucchini strips with olive oil.
- Place strips on grill and cook until tender, about 2 minutes per side.
- Transfer cooked zucchini to a medium bowl.
- Add garlic powder, lemon juice, and tomatoes; toss.
- Serve at room temperature or refrigerate.
