Grilled Zucchini Salad
Found in
SaladsSide Dishes
Cheese
Mediterranean
CookoutSummer, Grilling & Picnics
Gluten FreeVegetarian
Ingredients
3-4
medium zucchini, cut into ½" coins
- Kowalski's Extra Virgin Olive Oil, for coating the zucchini, plus more for serving
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
8
(10-12") metal skewers
1
lemon, halved, 1 half cut into wedges
- toppings, to taste: crumbled Israeli feta or soft goat cheese, freshly grated lemon zest and chopped fresh Italian parsley
Directions
- Preheat grill to medium heat; clean grill grates.
- Completely but lightly coat zucchini with oil; season with salt and pepper to taste.
- Thread 5-6 zucchini pieces onto 2 parallel skewers, piercing the sides of each coin so the cut sides will lie flat on the grill; repeat with remaining pieces.
- Grill zucchini skewers over medium heat, lid down, until browned and tender when pierced with a fork (3-4 min.), turning several times.
- Remove zucchini from skewers; place on a serving dish. Drizzle with additional oil and juice squeezed from remaining lemon half.
- Top zucchini with lemon wedges, cheese, zest, parsley, and more salt and pepper to taste.
Find It!
- Find Israeli feta – a creamier, less salty style of feta – in the Specialty Cheese Department.
Tasty Tip:
- Halved cherry or grape tomatoes make a lovely addition to this summer salad.
