Grilled Zucchini Salad

Grilled Zucchini Salad

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  • 200 cal
  • 16g fat (4g sat)
  • 10mg chol
  • 460mg sodium
  • 8g carb
  • 4g fiber
  • 4g sugars
  • 8g protein


  • 1 1/2 pounds zucchini
  • 3 tablespoons olive oil, plus extra for drizzling
  • Salt and pepper, to taste
  • 3 tablespoons sherry vinegar
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, minced
  • Pinch of red pepper flakes
  • 2 cups baby arugula
  • 1/4 cup basil leaves, torn
  • 2 ounces Parmesan or pecorino cheese, thinly sliced
  • 2 tablespoons pine nuts, toasted


Heat a grill to medium-high heat. Halve zucchini lengthwise and slice on the diagonal into 1-inch thick pieces.

Toss zucchini slices with a little oil and season with salt and pepper. Grill until crisp-tender, 1 to 2 minutes per side. Remove to a plate and allow to cool.

Whisk together vinegar, mustard, garlic, red pepper flakes and remaining 3 tablespoons oil. Season to taste with salt and pepper.

On a serving plate, gently toss together zucchini, arugula, basil and cheese. Drizzle with dressing and sprinkle with pine nuts. Serve immediately.

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