Grilled Zucchini Salad Recipe with Lemon Herb Dressing

Clean eating can be delicious, vibrant, and surprisingly satisfying—and this Grilled Zucchini Salad proves exactly that.

Crisp-edged zucchini, smoky from the grill, mingles with tangy sun-dried tomatoes, fresh herbs, and just enough feta to add creamy balance.

It’s a light yet nutrient-packed side dish that works for weeknights, meal prep, or even a summer cookout when you want something healthy but far from boring.

Why This Recipe Works

• Nutrient-rich ingredients: Zucchini offers fiber, vitamin C, and hydration, while the sun-dried tomatoes provide antioxidants and concentrated flavor. The feta or Parmesan adds calcium and protein for a balanced bite.
• Balanced flavors: The combination of lemon juice, balsamic vinegar, and olive oil brightens the dish without overpowering it. The tangy dressing enhances the natural sweetness of the grilled zucchini.
• Simple technique, impressive results: Grilling the zucchini caramelizes its surface, drawing out a smoky depth that transforms this humble vegetable into a gourmet component.
• Customizable for any diet: This salad is naturally gluten-free, vegetarian, and can easily be adapted for vegan diets by omitting or replacing the cheese.
• Perfect texture harmony: Tender grilled zucchini pairs with chewy tomatoes, creamy feta, and crisp herbs, creating a dish that’s satisfying in every bite.

Ingredients

• 2 medium zucchinis, sliced lengthwise into ¼-inch (0.6 cm) strips
• 2 tbsp olive oil, divided
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ½ tsp Italian seasoning
• ¼ cup sun-dried tomatoes, chopped
• 2 tbsp lemon juice
• 1 tbsp balsamic vinegar
• ¼ cup crumbled feta cheese or shaved Parmesan
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh parsley (optional)

Equipment Needed

• Grill pan or outdoor grill
• Small mixing bowl
• Whisk or fork (for dressing)
• Basting brush
• Cutting board and sharp knife
• Tongs or spatula
• Serving platter

Instructions

Prepare the Zucchini

Lay your zucchini slices flat on a cutting board. Brush both sides with about 1 tablespoon of olive oil, ensuring every piece is lightly coated but not dripping. Season with salt, black pepper, garlic powder, and Italian seasoning.

This pre-seasoning step enhances flavor and prevents the zucchini from sticking to the grill. For even coverage, use a silicone brush and a gentle hand. This step also helps lock in moisture, so your zucchini won’t dry out while grilling.

Grill the Zucchini

Preheat your grill pan or outdoor grill to medium-high heat. Place the zucchini slices directly on the grates and cook for about 2 to 3 minutes per side, or until tender and lightly charred. The goal is beautiful grill marks and a slightly smoky flavor without over-softening the zucchini.

You’ll notice the edges curling slightly—this means they’re ready. Remove from the heat and transfer to a plate to cool slightly. Tip: Avoid crowding the grill; space out the slices for even cooking and those perfect char lines.

Make the Dressing

In a small bowl, whisk together the lemon juice, balsamic vinegar, and the remaining tablespoon of olive oil. Taste and adjust seasoning if needed—some might prefer a touch more acid or a hint of salt.

This dressing is light but flavorful, adding brightness to balance the grilled notes of the zucchini. If you like a more robust flavor, you can whisk in a small amount of Dijon mustard for extra tang and emulsification.

Assemble the Salad

Arrange the grilled zucchini slices on a large platter in overlapping layers for visual appeal. Scatter chopped sun-dried tomatoes over the top, followed by the crumbled feta or shaved Parmesan.

Drizzle the dressing evenly across the surface, ensuring every piece gets a bit of that citrusy-balsamic flavor. Finish by sprinkling chopped basil and parsley. The herbs not only add freshness but also boost the salad’s antioxidant and anti-inflammatory benefits.

Serve and Enjoy

This salad can be served warm, at room temperature, or even chilled for a refreshing meal-prep option. It pairs beautifully with grilled chicken, salmon, or tofu for a protein-packed lunch.

The combination of nutrient-dense ingredients makes it satisfying yet light, ideal for those who want a healthy dish that doesn’t compromise flavor. Tip: For best presentation, serve immediately after assembling while the zucchini is still slightly warm and the feta softens just a bit.

Tips and Tricks

Getting the Grill Right

Preheat your grill long enough to achieve consistent medium-high heat. You want visible grill lines but not burnt patches. Brushing the grates with oil before placing zucchini helps prevent sticking and ensures those clean, even marks.

Choosing the Best Zucchini

Select firm, medium-sized zucchinis with smooth, glossy skin. Oversized zucchinis tend to have more seeds and retain excess moisture, which can lead to soggier results. Smaller zucchinis are more tender and cook evenly.

Mastering the Dressing

The ratio of acid to oil in this recipe is slightly higher than in a standard vinaigrette, which helps cut through the richness of the feta and the smokiness of the grill. Feel free to customize the acidity to your taste by increasing the lemon juice for a brighter flavor or reducing the balsamic vinegar for a milder tang.

Cheese Options

Feta offers a tangy, creamy contrast that complements the zucchini’s mild sweetness, while Parmesan brings nutty depth. For dairy-free alternatives, try vegan feta made from tofu or almond-based cheese. Each option adds protein and a satisfying texture contrast.

Enhancing Nutrition

This salad already packs vitamins, minerals, and healthy fats, but you can easily level it up. Add chickpeas for plant-based protein, toasted pine nuts or almonds for crunch, or quinoa for a fiber-rich base. These additions make it hearty enough for a standalone meal while maintaining its health-focused appeal.

Storage and Meal Prep

If you plan to store it, keep the dressing separate until ready to serve. The grilled zucchini will stay fresh in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently to maintain texture. The salad also tastes great cold, making it ideal for work lunches or quick weeknight sides.

Recipe Variations

• Mediterranean Power Salad: Add olives, chickpeas, and red onions for a hearty, protein-rich twist that aligns with the Mediterranean diet.
• Vegan Grilled Zucchini Salad: Omit the cheese or use a plant-based alternative, and sprinkle with nutritional yeast for a cheesy, savory finish.
• Caprese-Style Zucchini Salad: Replace feta with fresh mozzarella, and swap balsamic vinegar for a thick balsamic glaze. Add cherry tomatoes for sweetness.
• Zesty Citrus Upgrade: Mix orange or lime juice into the dressing for a brighter, more summery flavor profile that pairs beautifully with grilled fish.
• Spicy Kick: Add crushed red pepper flakes or a drizzle of chili oil to the dressing for a bit of heat that balances the tangy and smoky flavors.

Frequently Asked Questions

Is grilled zucchini healthy?

Yes, absolutely. Grilled zucchini is low in calories, rich in antioxidants, and hydrating due to its high water content. Grilling enhances its flavor without adding excess fat, especially when you use heart-healthy olive oil. This salad combines fiber, healthy fats, and protein for a well-rounded, nutrient-dense side.

Can I prepare this salad ahead of time?

Definitely. You can grill the zucchini and prepare the dressing in advance, storing both separately. Assemble the salad right before serving to maintain freshness and texture. It’s an excellent make-ahead dish for parties, picnics, or meal prep.

How can I make this salad vegan-friendly?

To make it vegan, simply skip the cheese or replace it with a dairy-free option. Vegan feta or cashew-based cheese work beautifully. Everything else in the recipe is plant-based and naturally free of animal products.

What proteins pair well with this salad?

This salad complements lean proteins like grilled chicken, shrimp, or tofu. It also works as a refreshing side for heavier dishes such as steak or pasta, helping to balance the meal with lightness and acidity.

Can I use other vegetables instead of zucchini?

Yes, you can substitute or mix in vegetables like eggplant, asparagus, or bell peppers. Each adds a unique texture and flavor. Just keep the slicing thickness consistent for even grilling.

Summary

Grilled Zucchini Salad is proof that healthy food can be flavorful, colorful, and satisfying. With smoky zucchini, tangy sun-dried tomatoes, bright lemon-balsamic dressing, and creamy feta, it delivers both nutrition and taste. Serve it as a side or light main and enjoy a fresh, wholesome dish that fits any healthy lifestyle.

Grilled Zucchini Salad Recipe with Lemon Herb Dressing

Recipe by Joseph HudsonCourse: Cooking

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

300

kcal

Ingredients

• 2 medium zucchinis, sliced lengthwise into ¼-inch strips

• 2 tbsp olive oil, divided

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp garlic powder

• ½ tsp Italian seasoning

• ¼ cup sun-dried tomatoes, chopped

• 2 tbsp lemon juice

• 1 tbsp balsamic vinegar

• ¼ cup crumbled feta cheese or shaved Parmesan

• 1 tbsp chopped fresh basil

• 1 tbsp chopped fresh parsley (optional)

Directions

• Brush zucchini slices with 1 tbsp olive oil and season with salt, pepper, garlic powder, and Italian seasoning.
• Grill zucchini over medium-high heat for 2–3 minutes per side until tender and lightly charred. Cool slightly.
• Whisk lemon juice, balsamic vinegar, and 1 tbsp olive oil to make the dressing. Adjust seasoning to taste.
• Arrange grilled zucchini on a platter. Top with sun-dried tomatoes, feta, and herbs. Drizzle with dressing.
• Serve warm or at room temperature and enjoy a healthy, flavorful dish.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.