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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Grilled Zucchini Salad with Mozzarella and Dill
Directions
- 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
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 ,
- 22 g fat
- (9 g sat. fat ,
- 1 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 40 mg chol. ,
- 323 mg sodium ,
- 3 g carb. ,
- 1 g fiber ,
- 2 g sugar ,
- 11 g pro.