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How to Make Grilled Zucchini Salad: Easy Zucchini Salad Recipe

Written by MasterClass

Last updated: Jul 23, 2020 • 1 min read

The best summer salad recipes should require as little fuss as possible. For a side dish with easygoing Mediterranean vibes, graduate grilled zucchini from a kebab to an elegant composed centerpiece with this quick and easy salad recipe.



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What Is a Zucchini?

Zucchini—also known as a courgette or marrow—is a summer squash with a smooth green or yellow skin. Zucchini is typically harvested early on which means that a medium zucchini is usually about 8 inches long. Because it develops from a flower and contains seeds, zucchinis—like pumpkins, tomatoes, and eggplants—are actually fruits that are considered akin to vegetables in the kitchen.

What to Serve With Grilled Zucchini Salad

Grilled zucchini salad is an easy to make, low-calorie dish that’s perfect for summertime. Serve grilled zucchini salad with corn on the cob, burgers, whole grilled fish, or portobello mushrooms. Alternatively, highlight the smoky-sweetness of the grilled squash with a creamy, rich side of burrata, or toasted bruschetta heaped with peak-of-the-season tomatoes and aged balsamic.

Grilled Zucchini Salad Recipe

Prep Time
10 min
Total Time
18 min
Cook Time
8 min


  • 3 tablespoons extra virgin olive oil, plus more
  • 2 garlic cloves, grated
  • 1 teaspoon lemon zest, from about 1 lemon
  • 3 tablespoons fresh lemon juice
  • Kosher salt and black pepper
  • 4 medium zucchini, sliced on the bias into thick, 1-inch diagonal rounds
  • Fresh basil, oregano, and mint leaves, torn into shreds or sliced into ribbons
  • Goat cheese, or feta cheese
  • Fresh arugula (optional)
  • Toasted pine nuts (optional)
  1. Heat the grill to high. (If you don’t have an outdoor grill, you can also use a grill pan or a cast-iron skillet to achieve the same effect.)
  2. While the grill heats, make the vinaigrette: Combine 3 tablespoons of olive oil, garlic, lemon zest, and lemon juice in a small bowl, and season with salt and pepper. Whisk well to emulsify.
  3. Toss the sliced zucchini in a large bowl with a drizzle of olive oil, and season with salt and pepper. Place directly on the grill, and cover. Let cook for about 4 minutes per side, until the zucchini is tender but not falling apart. Aim to flip them only once (that’s how you get those appealing grill marks).
  4. Return grilled zucchini slices to the same large bowl, and drizzle with vinaigrette. Gently toss, and allow to marinate for at least 5 minutes.
  5. Once zucchini has cooled slightly, taste once more for seasoning, and transfer to a serving platter. Top with fresh herbs, cheese, and pine nuts, and give the whole salad one last drizzle of olive oil to finish. Serve at room temperature.

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