Grilled Zucchini Salad with Mozzarella and Dill
medium zucchini, sliced lengthwise into 1/4-inch planks
tablespoons extra virgin olive oil
Salt and ground black pepper
8 ounce fresh mozzarella ball, pulled into large pieces
tablespoons coarsely snipped fresh dill
teaspoon crushed red pepper
tablespoon lemon juice
- On a baking sheet arrange zucchini in a single layer. Drizzle with 1 tablespoon of the olive oil and sprinkle with salt and pepper.
- For a charcoal grill, grill zucchini directly over medium coals about 8 minutes or until tender, turning once. (For a gas grill, preheat grill. Reduce heat. Place zucchini on grill rack over heat. Cover and grill as directed.)
- On a serving platter arrange warm zucchini and mozzarella. Sprinkle with dill and crushed red pepper. Drizzle with lemon juice and the remaining 2 tablespoons olive oil.
From the Test Kitchen
To cook zucchini on the stovetop, prepare zucchini as directed in Step 1. Preheat a grill pan over medium heat. Cook zucchini in hot pan for 6 to 8 minutes or until tender, turning once. Continue as directed.
Nutrition Facts(Grilled Zucchini Salad with Mozzarella and Dill)
- Per serving:
- 265 kcal cal.,
- 22 g fat
- (9 g sat. fat,
- 1 g polyunsaturated fat,
- 7 g monounsatured fat),
- 40 mg chol.,
- 323 mg sodium,
- 3 g carb.,
- 1 g fiber,
- 2 g sugar,
- 11 g pro.
- Percent Daily Values are based on a 2,000 calorie diet