Grilled Zucchini Salad

Ingredients

• 4 (about 900 g)courgettes, sliced into rounds
• 3–4 tablespoonsextra-virgin olive oil
• 1 teaspoonground cumin
• ½ teaspoondried oregano
• 1lemon, juiced
• 3 clovesgarlic, minced
• to tastesalt and pepper
• about 60 g (1 cup)fresh parsley, chopped and packed
• 2 teaspoonsfresh oregano, chopped
• 2 tablespoonsfresh dill, chopped
• optional, to tastefeta or goat’s cheese
• to serve and drizzletzatziki sauce

Instructions

1. 1

   Season the courgettes

   Put the sliced courgettes in a large bowl. Drizzle with the extra-virgin olive oil, add the cumin and dried oregano, then toss to coat.

2. 2

   Grill in batches

   Heat a grill or griddle until hot. Cook the courgettes in batches without crowding the surface, grilling for 4 minutes and turning them a couple of times, until cooked through and nicely charred.

3. 3

   Add lemon and herbs

   Return the grilled courgettes to the bowl and add the lemon juice, fresh garlic, salt and pepper. Toss together, then add the fresh herbs and toss again.

4. 4

   Finish and serve

   Transfer the salad to a serving platter and scatter over feta or goat’s cheese, if using. Serve at room temperature with tzatziki on the side and drizzled over.

What is grilled courgette salad?

This American-style summer side is made with grilled courgettes dressed with lemon, garlic and herbs. The recipe’s fresh, generously herbed finish makes it bright and savoury without needing a complicated dressing.

The method works because the courgettes are grilled until lightly charred, then tossed while warm with the lemon and garlic. They can be served warm, cold or at room temperature.

Nutrition and macros by portion

The nutrition label shows one serving as written: 146 calories, 3g protein, 10g carbs, 12g fat.

The courgettes and herbs provide most of the carbohydrates, while olive oil supplies most of the fat; the vegetables and optional cheese contribute some protein. Pair a serving with a protein-rich main and another vegetable or grain side for a more substantial plate.

Seasoning and fresh herbs

Spice base: cumin and dried oregano coat the courgette before grilling, so their flavour meets the heat of the grill.

Fresh finish: parsley, fresh oregano and dill go in after grilling. Adding them at this point keeps their flavour distinct and fresh.

Getting a good char

Hot surface: let the grill or griddle heat fully before adding the courgettes, so they begin to colour rather than slowly soften.

Room to cook: grill in batches instead of crowding the surface. Turn the slices a couple of times during the 4 minutes, looking for cooked-through centres and lightly charred patches.

Dressing and texture

While warm: toss the grilled courgettes with lemon juice, garlic, salt and pepper before adding the herbs. The warm slices take on the dressing as you mix them.

Serving temperature: the salad is intended to work warm, cold or at room temperature. Add the optional cheese just before serving for a creamy, salty contrast.

Serving ideas

Tzatziki: serve it alongside and drizzle some over the platter, as directed. Its cool, creamy texture complements the charred courgettes.

On the table: offer the salad as a summer side with grilled food, or include it in a spread of salads and dips. A little extra lemon at the table can sharpen the flavour to taste.

Recipe notes & tips

• Slice the courgettes evenly so the pieces cook at a similar pace.
• Grill in batches to leave room for the slices to char.
• Turn the courgettes a couple of times during the 4-minute grilling time.
• Taste the lemon, salt and pepper dressing before adding the herbs.
• Keep the cheese optional and crumble it over the salad just before serving.

Variations

• Add chilli: season the courgettes with a pinch of chilli flakes before grilling.
• Use mint: swap some of the parsley for chopped fresh mint for a different herbal note.
• Add toasted nuts: scatter chopped toasted almonds over the platter for crunch.
• Make it dairy-free: leave out the optional cheese and serve with a dairy-free tzatziki.
• Add tomatoes: fold in halved cherry tomatoes just before serving.

Common mistakes to avoid

• Crowding the grill: the courgettes are less likely to char; cook them in batches.
• Starting with a cool surface: the slices may soften before colouring; heat the grill or griddle until hot first.
• Skipping the turns: one side may brown too much; turn the slices a couple of times during cooking.
• Adding herbs too early: their fresh flavour can be dulled; toss them through after the courgettes are grilled.
• Overdressing at once: the salad can become oily or sharp; begin with the stated amounts and adjust to taste.

How to store

Store leftovers in a covered container in the fridge for up to 3 days. Serve chilled or bring to room temperature; to warm, heat gently in a pan or microwave, taking care not to overcook the courgettes.

Frequently asked questions