Grilled Zucchini Salad with Mint and Parsley | CookOS

Grilled Zucchini Salad

Name: Grilled Zucchini Salad with Mint and Parsley
Prep time: 2 h
Cook time: 6 min
Total time: 2 h 6 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 medium zucchini; Kosher salt, for prepping; 2 tbsp olive oil, for brushing; Freshly ground black pepper, to taste; 2 tbsp extra virgin olive oil, for dressing; Flaky sea salt, for finishing; 1/4 cup fresh mint, chopped; 1/4 cup fresh parsley, chopped

This grilled zucchini salad features thin-sliced zucchini salted to remove moisture, charred on the grill, then dressed with extra virgin olive oil, fresh mint, and parsley. It's a light, herbaceous side that captures the simplicity of Italian cooking.

🌍Italian 🏷️Grilled zucchini 🏷️Zucchini 🏷️Side dish 🏷️Summer Grilling

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Total

2h 6m

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

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Ingredients

3 medium zucchini
Kosher salt, for prepping
2 tbsp olive oil, for brushing
Freshly ground black pepper, to taste
2 tbsp extra virgin olive oil, for dressing
Flaky sea salt, for finishing
1/4 cup fresh mint, chopped
1/4 cup fresh parsley, chopped

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Instructions

1
Slice the zucchini lengthwise into 1/4-inch thick planks.
2
Arrange the zucchini planks in a single layer on a wire rack set over a baking sheet.
3
Sprinkle both sides of the zucchini with kosher salt and let them sit for several hours or overnight to draw out excess moisture.
4
Brush both sides of the zucchini planks with olive oil and season with freshly ground black pepper.
5
Preheat a grill to medium-low heat and oil the grates.
6
Place the zucchini on the grill and cook for 2-3 minutes per side, until tender and nicely charred.
7
Remove the zucchini from the grill. Once cool enough to handle, stack the planks and slice them lengthwise into thin strips.
8
Place the zucchini strips in a serving bowl.
9
Drizzle with extra virgin olive oil and season with flaky sea salt for texture.
10
Add chopped fresh mint and parsley, toss gently to combine, and serve.

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Tips & Notes

Pro tips

Salt sliced zucchini and let it sit 10–15 minutes to extract moisture; pat dry before grilling for better char and texture.
Use a grill or grill pan over medium-high heat and brush zucchini with kosher oil before cooking to prevent sticking.
Dress the grilled zucchini while still warm so it absorbs the extra virgin olive oil and herb flavors.
Finish with flaky sea salt just before serving—it adds texture and amplifies the salad's fresh, Mediterranean character.

Substitutions

Extra virgin olive oil → walnut oil or pistachio oil (adds nuttiness)
Fresh mint → fresh basil (for a more traditional Italian herb profile)
Fresh parsley → fresh dill or chives (shifts the herbaceous note)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; serve cold or at room temperature, optionally refreshing with a drizzle of olive oil before serving.

Equipment

grill or grill pan

Common Questions

How do you prevent grilled zucchini from being watery?

Salt the sliced zucchini and let it sit for 10–15 minutes to draw out excess moisture, then pat dry before grilling. This ensures better char and prevents a soggy salad.

Can you make this salad ahead of time?

Yes, grill the zucchini in advance and refrigerate. Dress it with olive oil, mint, and parsley just before serving to keep the herbs fresh and vibrant.

What's the best way to slice zucchini for grilling?

Slice lengthwise into thin, even planks (about 1/4 inch thick) so they cook evenly and develop char without burning.

Can you use dried herbs instead of fresh?

Fresh mint and parsley are essential to this dish's bright flavor. Dried herbs lack the freshness that defines the recipe, so they're not recommended.

How do you know when zucchini is grilled to perfection?

Look for light golden-brown char marks on both sides, usually 3–4 minutes per side over medium-high heat. The zucchini should be tender but still hold its shape.