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Grilled Zucchini Salad with Mozzarella and Dill

Makes: 4 servings
Prep 10 mins Grill 8 mins
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 KitchenStovetop 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 265,
  • Fat, total (g) 22,
  • chol. (mg) 40,
  • sat. fat (g) 9,
  • carb. (g) 3,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 2,
  • pro. (g) 11,
  • vit. A (IU) 583,
  • vit. C (mg) 17,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • sodium (mg) 323,
  • Potassium (mg) 229,
  • calcium (mg) 404,
  • iron (mg) 0,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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