Description
A fresh and vibrant salad featuring tender grilled zucchini ribbons, zesty lemon vinaigrette, and elegant Parmesan shavings—perfect for summer dining.
Ingredients
Scale
- 4 medium zucchinis, sliced lengthwise into thin ribbons
- 3 tablespoons extra virgin olive oil (divided)
- 1 lemon, juiced and zested
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup Parmesan cheese, shaved
- Fresh basil leaves, for garnish
Instructions
- Preheat grill or grill pan over medium-high heat.
- Brush zucchini slices with 1 tablespoon olive oil and season lightly with salt and pepper.
- Grill zucchini for 2–3 minutes per side until tender and slightly charred. Remove and let cool slightly.
- In a small bowl, whisk together remaining olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper.
- Arrange grilled zucchini ribbons on a serving platter.
- Drizzle with lemon vinaigrette, sprinkle with Parmesan shavings, and garnish with fresh basil.
- Serve immediately while slightly warm or at room temperature.
Notes
- Slice zucchini evenly for uniform cooking.
- A vegetable peeler makes perfect Parmesan shavings.
- Add toasted pine nuts for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 3g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
Keywords: grilled zucchini salad, lemon vinaigrette, parmesan shavings, summer salad, Mediterranean salad