Maggie’s Grilled Zucchini Salad


Article by 

Maggie Beer

You might think of zucchini as an afterthought but I find them invaluable. They are so easy to grow and embarrassingly abundant but do pick them when they’re small to get them at their very best. They are grilled here (and have a great flavour because of it), but if you slice freshly picked zucchini very thinly you can serve it raw with exactly the same vinaigrette.

  • Preparation 5 minutes
  • Cooking 2 minutes
  • Makes 4 serves as a side dish
  • Cost Low
  • Season Summer
  • Ability Easy
  • Can Best fresh
  • Equipment Mandolin or sharp knife, bbq or grill plate

4 small zucchini (about 200 g in total)
2 tablespoons extra virgin olive oil
1 tablespoon
Finely grated lemon zest
Sea salt flakes
Freshly ground black pepper
1 tablespoon verjuice or lemon juice
Mint leaves, to serve


  1. Preheat a barbecue grill to high.
  2. Using a large sharp knife or mandolin, cut the
    zucchini lengthways into 3 mm thick slices.
  3. Place in a bowl with the olive oil and lemon
    zest, then season with salt and pepper
    and toss to coat well. Grill for 1 minute
    each side, then place on a serving plate.
  4. Drizzle with verjuice, scatter with
    mint leaves and serve.
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