Grilled Zucchini Salad with Mozzarella and Dill

This rustic salad couldn't be any simpler. Arrange sliced zucchini and fresh mozzarella on a platter, sprinkle with dill, then finish off with a drizzle of cheery lemon juice. Serve the salad with slices of toasted bread.

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  • Makes: 4 servings
  • Prep: 10 mins
  • Grill: 8 mins
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Grilled Zucchini Salad with Mozzarella and Dill
Ingredients
3
medium zucchini, sliced lengthwise into 1/4-inch planks
3
tablespoons extra virgin olive oil
 
Salt and ground black pepper
1
8 ounce fresh mozzarella ball, pulled into large pieces
2
tablespoons coarsely snipped fresh dill
1/4
teaspoon crushed red pepper
1
tablespoon lemon juice
Directions
  1. On a baking sheet arrange zucchini in a single layer. Drizzle with 1 tablespoon of the olive oil and sprinkle with salt and pepper.
  2. 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.)
  3. 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
Stovetop method:

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
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