Grilled Zucchini Salad
My Grilled Zucchini Salad is the perfect summer salad! I love that it’s easy to make in just 30 minutes and tastes delicious whether it’s served warm, cold, or at room temperature. I use fresh parsley, oregano, and simple seasoning to really elevate the flavor, and I’m confident you’ll be making it all summer long.
Making salads all summer long is totally my thing! I just shared our latest favorite, my peach cheesecake salad, and the kids are obsessed. They’ve been asking for it nonstop. In my case, I love tossing fresh seasonal stuff into my salads, like in my strawberry arugula salad… oh my, it’s so good. Add a little grilled pineapple chicken on top and lunch is basically done.
Table of contents
Lately, we’ve been grilling a ton, and with all the gorgeous zucchini at my local market right now, I had to throw this together. It’s such a simple recipe, but the flavor is seriously impressive and it’s way more filling than you’d think. That’s the thing about zucchini; so full of water and it keeps you satisfied, such a win! If you’re planning a backyard BBQ soon, definitely give this one a try!
Why you will love this recipe
- Ready in no time: I can have this grilled zucchini salad on the table in about 30 minutes, which is perfect for busy summer days. It’s quick, simple, and doesn’t heat up the kitchen.
- Fresh from the garden: I use fresh zucchini, parsley, and oregano with just a little seasoning to bring it all together. The grill adds that smoky touch while still keeping it light and fresh.
- Plays nice with everything: Whether we’re serving burgers, grilled chicken skewers, or just snacking, this salad is perfect. Sometimes I even turn it into a full meal with some feta or a scoop of quinoa.
- Tasty anytime you serve it: One of my favorite things is that it tastes great warm, cold, or straight out of the fridge. It’s perfect for summer dinners, BBQs, or packing up for a picnic.
What you will need
- Zucchini squash: I slice the zucchini into circles so they grill evenly.
- Minced garlic: I toss in some fresh garlic for that extra flavor boost.
- Greek extra virgin olive oil: I drizzle in a good splash of olive oil to coat everything.
- Lemon juice: A squeeze of lemon keeps the salad bright and fresh.
- Organic ground cumin: I add a little cumin for warmth and depth.
- Ground dried oregano: Just a pinch brings a classic Mediterranean flavor.
- Fresh stuff: I mix in chopped parsley, oregano, and dill to keep it super fresh and herby.
- Seasoning: I keep it simple with kosher salt and black pepper.
How to make
Toss in oil and herbs: I place the sliced zucchini into a large mixing bowl and drizzle in the olive oil, then sprinkle the oregano and cumin on top. I give everything a good toss with my hands until the zucchini is nicely coated.
Grill the zucchini: I heat up the outdoor grill or grab my grill pan if I’m cooking inside. Then I add the zucchini slices and cook them over medium-high heat for about four minutes, flipping a few times until they’re tender and have those nice charred edges.
Toss again: Once the zucchini is grilled, I transfer it back into the same large bowl. Then I add the lemon juice, garlic, salt, pepper, and all the fresh herbs, and gently toss everything together until it’s well mixed.
Add cheese and serve: I move the grilled zucchini salad to a serving platter, then sprinkle crumbled feta or goat cheese over the top. I like to serve it warm with a spoonful of tzatziki or a drizzle of my favorite salad dressing on the side.
Expert tip
Let zucchini sit first
My top tip for making the best grilled zucchini salad is to salt the zucchini slices lightly and let them sit for 10 to 15 minutes before grilling. I’ve found this step pulls out excess moisture, which helps them cook up with better texture and more char. I pat them dry before tossing in oil and spices, and they come off the grill tender but not soggy.
More tips to consider:
- I always go for fresh lemon juice when I can, it really makes a difference in the flavor. The bottled stuff will work, but it just doesn’t taste as bright.
- Before I add the zucchini, I brush a little oil on the grill grates. It helps keep the slices from sticking and makes flipping easier.
- I like to cut the zucchini into thick rounds so they don’t turn soggy while grilling.
- Whether I’m using a grill pan or the outdoor grill, I always let it get nice and hot first. That way, the zucchini sears quickly and keeps all those tasty juices inside.
- Do not forget to season with salt and pepper before grilling as well.
- If I’m using a charcoal grill, I cook the zucchini for about three minutes per side. On a gas grill, I go for four minutes on medium heat so they’re tender and nicely charred.
Recipe variations:
- Add grilled corn: Grilling a cup of sweet corn in a hot pan until it’s nicely charred adds great texture. I toss it right into the salad for a pop of sweetness.
- Load it with veggies: Sometimes I go all out and add grilled cherry tomatoes, yellow squash, bell peppers, mushrooms, or carrots. This salad is a great way to use up whatever fresh veggies I have on hand.
- Make it minty: For a fresh twist, I toss in a small handful of chopped mint leaves. It adds a bright flavor that’s so good in the summer.
- Use your favorite dressing: I’ve tried this salad with everything from balsamic vinegar to creamy ranch dressing. About 2 tablespoons is perfect for giving it extra flavor.
- Add some protein: When I want to make it a full meal, I top it with grilled chicken, steak, or even shrimp. Just about 1 cup of sliced cooked meat makes it hearty and satisfying.
Serving suggestions
This grilled zucchini salad goes great with so many dishes when we’re doing a summer dinner spread. I usually serve it alongside my slow cooker peach pork or some grilled pork skewers and a chilled jar of melon margarita or peaches and cream martini for the adults. They pair really well together so highly recommended!
When we’ve got birthdays or a long weekend coming up, I’m all about tossing together a few easy salads like this grilled zucchini one and my grilled asparagus salad. And grilled potatoes? Always on the table. Since it’s usually hot out, I try to keep dessert fun but light. I’ll bring out some frozen yogurt bark straight from the freezer and maybe a batch of air fryer peach hand pies I stashed away.
How to store leftovers
- Store: I keep any leftover grilled zucchini salad in an airtight container in the fridge, but honestly, it’s best eaten within a day or two. After that, the zucchini tends to get a little mushy, so I try not to make more than we’ll eat.
- Freeze: I don’t recommend freezing this salad.
Frequently asked questions
The key is to slice the zucchini a little thicker and make sure your grill or pan is nice and hot. I also avoid crowding the grill, so each piece can get a good sear. That helps lock in the flavor and gives it a nice texture without turning mushy.
Zucchini has a ton of water in it, so if you skip drying it out a little, it can end up mushy on the grill. What I like to do is sprinkle just a pinch or two of salt over the slices and let them sit for about 15 minutes. The salt pulls out some of that extra moisture. Then I pat them dry with a paper towel before grilling.
Sort of! I don’t usually store it fully dressed for too long since zucchini softens quickly, but you can grill the zucchini and prep your herbs and dressing in advance. Store everything separately and toss it together when you’re ready to eat.
More recipes with zucchini:
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Grilled Zucchini Salad
Ingredients
- 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
Instructions
- 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.
Notes
Let zucchini sit first
My top tip for making the best grilled zucchini salad is to salt the zucchini slices lightly and let them sit for 10 to 15 minutes before grilling. I’ve found this step pulls out excess moisture, which helps them cook up with better texture and more char. I pat them dry before tossing in oil and spices, and they come off the grill tender but not soggy.More tips to consider:
- I always go for fresh lemon juice when I can, it really makes a difference in the flavor. The bottled stuff will work, but it just doesn’t taste as bright.
- Before I add the zucchini, I brush a little oil on the grill grates. It helps keep the slices from sticking and makes flipping easier.
- I like to cut the zucchini into thick rounds so they don’t turn soggy while grilling.
- Whether I’m using a grill pan or the outdoor grill, I always let it get nice and hot first. That way, the zucchini sears quickly and keeps all those tasty juices inside.
- Do not forget to season with salt and pepper before grilling as well.
- If I’m using a charcoal grill, I cook the zucchini for about three minutes per side. On a gas grill, I go for four minutes on medium heat so they’re tender and nicely charred.