Recipes › Salad › Grilled Zucchini and Mint Salad Recipe

Grilled Zucchini and Mint Salad Recipe

Recipe by Pedro M. A. Neves

This Italian grilled zucchini and mint salad celebrates summer vegetables at their peak. Thin-sliced zucchini is charred on a hot grill, then dressed with fresh mint, lemon, garlic, and quality olive oil for a light, refreshing side dish. Serve warm or at room temperature as a contorno alongside grilled proteins or crusty bread.

Ingredients

• 800 g (1.75 lb) zucchini, firm and medium-sized
• 60 ml (¼ cup) extra virgin olive oil
• 3 cloves garlic, minced
• 30 g (1 oz) fresh mint leaves, roughly torn
• 2 lemons, 1 juiced and 1 cut into wedges
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 30 g (1 oz) Parmigiano-Reggiano, thinly shaved with a vegetable peeler (optional)
• ¼ teaspoon red pepper flakes

Instructions

1. Slice zucchini lengthwise into thin planks approximately 4–5 mm (¼ inch) thick using a mandoline or sharp knife. Pat dry with paper towels to remove excess moisture.

2. Preheat a grill pan or outdoor grill to high heat (around 200°C/400°F). Brush the grill grates lightly with oil to prevent sticking.

3. Brush both sides of each zucchini plank lightly with olive oil. Season with a pinch of salt and pepper.

4. Working in batches, lay zucchini planks on the hot grill in a single layer. Grill for 2–3 minutes per side until golden char marks appear and flesh softens slightly.

5. Transfer grilled zucchini to a large serving platter or shallow bowl as each batch finishes cooking.

6. While zucchini is still warm, scatter minced garlic and torn mint leaves over the top. Drizzle with 45 ml (3 tablespoons) extra virgin olive oil and the juice of 1 lemon. Sprinkle with salt, pepper, and red pepper flakes.

7. Toss gently to combine, allowing the warm vegetables to absorb the dressing. If using Parmigiano-Reggiano, shave thin curls over the salad just before serving.

8. Let the salad rest for 5 minutes before serving to allow flavors to meld. Serve with lemon wedges on the side.

Substitutions

• Replace fresh mint with fresh basil for a more classic Italian summer flavor.
• Substitute lemon juice with aged balsamic vinegar for deeper, sweeter acidity.
• Use 50 g (1.75 oz) crumbled ricotta salata instead of Parmigiano-Reggiano for a creamier contrast.
• Replace olive oil with walnut oil for a more assertive, nutty profile.

Tips

• Slice zucchini evenly so all pieces cook at the same rate; uneven slices will have different textures.
• Do not crowd the grill; cook zucchini in batches to ensure proper char development and avoid steaming.
• Dress the salad while zucchini is still warm so it absorbs the oil, garlic, and lemon flavors more effectively.
• Prepare the salad no more than 30 minutes before serving to keep the zucchini texture from becoming too soft and to preserve the brightness of the mint.

Grilled zucchini salad reflects the Italian contorno tradition, where cooked vegetable sides are essential to the meal rather than afterthoughts. This dish embodies the Italian principle of letting quality ingredients shine—in summer, when zucchini is abundant and mint grows freely in gardens, this simple preparation requires nothing more than heat, good oil, and time.

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