Name: Grilled Zucchini Salad
Total time: PT1200.0S
Yield: 2
Ingredients: 2 Zucchini; 1 handful Fresh Dill; 1 handful Fresh Mint; as needed Frying Oil; 1 clove Garlic; 1 tablespoon Extra-Virgin Olive Oil; 1 tablespoon Red Wine Vinegar; 1 tablespoon Maple Syrup; 1 pinch Salt; 1 pinch Ground Black Pepper; 1 pinch Dry Mustard

This zucchini salad is a perfect summer salad. It’s easy, healthy, and so refreshing and flavorsome.

Low-Fat

Beginner

Quick

Grilled Zucchini Salad

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

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Salad

Zucchini

Fresh Dill

handful

Fresh Mint

Frying Oil

as needed

Dressing

Garlic

clove

Extra-Virgin Olive Oil

tablespoon

Red Wine Vinegar

Maple Syrup

Salt

pinch

Ground Black Pepper

Dry Mustard

Stove

Using either a peeler or cheese slicer, peel along the {@0:} lengthways to get long, thick “ribbons”.

Using either a peeler or cheese slicer, peel along the Zucchini (2 N/A) lengthways to get long, thick “ribbons”.

Using either a peeler or cheese slicer, peel along the Zucchini (2) lengthways to get long, thick “ribbons”.

Lightly brush a griddle pan with {@0:} and place over medium-high heat.

Lightly brush a griddle pan with Frying Oil ( as needed) and place over medium-high heat.

Lightly brush a griddle pan with Frying Oil (as needed) and place over medium-high heat.

Once the pan is hot, add the courgette “ribbons” in a single layer and fry for around 15-20 seconds on each side until charred. Repeat until all the courgette “ribbons” have been cooked.

Spread the grilled courgette “ribbons” on a plate and garnish with {@1:} and {@0:}.

Spread the grilled courgette “ribbons” on a plate and garnish with Fresh Dill (1 handful) and Fresh Mint (1 handful).

Mix the {@5:}, {@0:}, {@2:}, {@4:}, {@6:}, {@1:}, and {@3:} together in a small bowl.

Mix the Garlic (1 clove) [minced], Extra-Virgin Olive Oil (1 tablespoon), Red Wine Vinegar (1 tablespoon), Maple Syrup (1 tablespoon), Salt (1 pinch), Ground Black Pepper (1 pinch), and Dry Mustard (1 pinch) together in a small bowl.

Mix the Garlic (1 clove), Extra-Virgin Olive Oil (1 tablespoon), Red Wine Vinegar (1 tablespoon), Maple Syrup (1 tablespoon), Salt (1 pinch), Ground Black Pepper (1 pinch), and Dry Mustard (1 pinch) together in a small bowl.

Lightly drizzle the dressing over the courgette “ribbons” and serve.

Grilled Zucchini Salad

5.0

20MINS

$1.80

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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