Today, I want to share with you a recipe perfect for summer. I am talking about a simple yet flavorful dish that can be easily prepared both outdoors on the grill and indoors on a stovetop grill.

Whether you’re planning a family barbecue or just looking to make something quick and refreshing on a warm day, this dish is your go-to option.

Its light yet satisfying flavor profile makes it a favorite for those who love Mediterranean-inspired meals. The subtle sweetness of the marinated zucchini, combined with the peppery freshness of arugula and the tang of marinated tomatoes, creates a great layer of textures and flavors.

Plus, the fact that you can prepare it ahead of time and serve it cold makes it ideal for gatherings or quick lunches.

Therefore, it is safe to say that this grilled zucchini salad showcases how simplicity can translate into sophistication, proving that summer cooking doesn’t need to be complicated to be delicious.

Instructions

• ‍Make the Marinade: In a bowl, mix together 1/2 cup of olive oil, 1 teaspoon balsamic vinegar, 1 teaspoon honey, a grated ripe tomato, one grated garlic clove, and a good pinch of salt.

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• Give it a good stir and set it aside.

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• Grill the Zucchini: Drizzle a grill pan (or outdoor grill if you’re feeling it) with a little olive oil and a pinch of salt. Slice the zucchini thinly lengthwise and place them on the hot grill.

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• Sprinkle them with a bit of salt and an extra drizzle of olive oil.
• Grill them for just a couple of minutes on each side, until they have beautiful grill marks and are tender.‍
• Marinate the Zucchini: Once the zucchini are grilled, toss them right into the marinade.

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• Cover and refrigerate for a few hours—the longer, the better, as the flavors will deepen and soak in.

Here’s a tip: if you’ve got peppers or eggplants lying around, feel free to roast them alongside your zucchini.

• ‍Assemble the Salad: When you’re ready to serve, take the marinated zucchini and toss them with a handful of arugula, a couple of finely chopped sun-dried tomatoes, and a spoonful of the flavorful marinade.

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• Sprinkle with sesame seeds for crunch.

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• And, if you like, drizzle with a little balsamic cream for an extra touch of flavor.

A Perfect Blend of Flavors

This marinated zucchini salad brings together an array of ingredients that seamlessly blend into a dish that’s as beautiful as it is delicious. The marinade, with its olive oil base, acidic balsamic vinegar, and a hint of honey, strikes the perfect balance of sweet and tangy.

Furthermore, the grated tomato adds a refreshing burst of flavor that pairs beautifully with the lightly charred zucchini.

And last but not least, the arugula contributes with a peppery note, while the sun-dried tomatoes in oil deepen the Mediterranean profile, turning this into a true mediterranean zucchini salad.

Inspiration and Origins

The inspiration for this dish comes from my love for Italian cuisine and my travels where I tasted simple marinated zucchini served as antipasti.

So, I imagined how well they would complement a peppery salad with arugula, turning them into a versatile healthy zucchini salad perfect as a side dish.

Thus, this dish draws on the Italian tradition of using fresh, seasonal vegetables and minimalistic preparation to enhance natural flavors but with my own personal touch.

Nutritional Benefits

Nutritionally, this zucchini salad offers a host of benefits. Zucchini is low in calories and high in vitamins A and C, fiber, and antioxidants. Olive oil provides healthy fats, while arugula is rich in minerals like calcium and potassium.

The entire dish is gluten-free, vegetarian, and naturally refreshing, making it a guilt-free choice for anyone seeking a cold zucchini salad that’s both nutritious and delicious.

Frequently Asked Questions

Here are some common questions about zucchini and this grilled zucchini salad:

Q: Are zucchini fruit?

A: Yes, botanically speaking, zucchini are classified as fruit, though they are commonly treated as vegetables in culinary contexts.

Q: Are zucchini good for you?

A: Absolutely! Zucchini are low in calories and packed with essential nutrients like fiber, vitamin C, and potassium, making them a great addition to a healthy diet.

Q: Are zucchini and squash the same thing?

A: Zucchini is a type of summer squash. While all zucchini are squash, not all squash are zucchini. Squash can include a variety of types, including butternut and acorn.

Q: Can zucchini be frozen?

A: Yes, but it’s best to blanch zucchini before freezing to maintain texture. However, they’re best enjoyed fresh or marinated as in this recipe.

Q: Can zucchini be eaten raw?

A: Yes! Zucchini can be eaten raw and is often used in salads, spiralized as noodles, or thinly sliced into ribbons for a refreshing crunch.

Conclusion

I hope you give this marinated zucchini salad a try and tag us when you do! It’s a simple yet flavorful dish perfect for summer, whether you enjoy it as a side salad, a light lunch, or a dinner accompaniment. The full video of the recipe is available on YouTube—be sure to check it out, and don’t forget to like and subscribe for more delicious ideas!

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