Grilled Zucchini Salad With Feta Recipes

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GRILLED ZUCCHINI SALAD WITH MEDITERRANEAN DRESSING



Grilled Zucchini Salad with Mediterranean Dressing image

This grilled zucchini salad with Mediterranean salad dressing is the perfect side dish. I also like to add summer squash, when it's in season, for a variation, or crumbled goat cheese when I want creaminess. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10

3 medium zucchini, thinly sliced
1/4 cup olive oil, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped red onion
3 tablespoons minced fresh mint
2 tablespoons minced fresh parsley
1 medium lemon, juiced and zested
1/3 cup crumbled feta cheese
3 tablespoons pine nuts, toasted

Steps:

  • In a large bowl, combine zucchini and 2 tablespoons olive oil. Add salt and pepper; toss to coat. Transfer to a grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat until zucchini is crisp-tender, 5-10 minutes, turning occasionally. Transfer zucchini to a serving bowl; sprinkle with remaining 2 tablespoons olive oil and red onion. When cooled slightly, sprinkle with mint, parsley, lemon juice and zest and feta cheese. Stir gently. Sprinkle with pine nuts before serving.

Nutrition Facts : Calories 220 calories, Fat 20g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 252mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

GRILLED ZUCCHINI WITH FETA



Grilled Zucchini with Feta image

This is a quick, easy, and healthy side that takes little time to prepare.

Provided by dra

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 20m

Yield 4

Number Of Ingredients 4

2 zucchini, quartered
¼ cup olive oil
1 pinch Greek seasoning, or to taste
⅓ cup crumbled reduced-fat feta cheese

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Trim a little skin off each zucchini piece so it will lay flat on the grill. Brush olive oil on top and sprinkle with Greek seasoning. Top with feta cheese. Grill to preferred level of doneness, about 10 minutes.

Nutrition Facts : Calories 172.3 calories, Carbohydrate 4.1 g, Cholesterol 7.4 mg, Fat 15.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 299.9 mg, Sugar 1.7 g

GRILLED ZUCCHINI WITH HERB SALT AND FETA



Grilled Zucchini with Herb Salt and Feta image

Provided by Trisha Yearwood

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1/2 cup kosher salt
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
3 medium zucchini, ends trimmed, sliced lengthwise into 1/4-inch-thick planks
Olive oil, for brushing
1/2 cup crumbled feta cheese

Steps:

  • For the herb salt: Combine the salt, oregano and thyme in a small bowl and mix to blend.
  • For the grilled zucchini: Brush the zucchini planks on both sides with olive oil and sprinkle on both sides with some of the herb salt. Transfer the zucchini to a grill pan set over medium heat and cook until tender, about 5 minutes, flipping halfway through. Remove the zucchini to a serving plate and sprinkle with the feta.

Nutrition Facts : Calories 104 calorie, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 17 milligrams, Sodium 341 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 4 grams, Sugar 4 grams

CORN AND ZUCCHINI SALAD WITH FETA



Corn and Zucchini Salad with Feta image

Provided by Mona Talbott

Categories     Salad     Side     Low Carb     Low Fat     Vegetarian     High Fiber     Dinner     Lunch     Corn     Zucchini     Summer     Healthy     Raw     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 servings

Number Of Ingredients 11

4 ears of corn, husked
Kosher salt
4 small zucchini (about 1 1/2 pounds), thinly sliced lengthwise on a mandoline
8-10 zucchini blossoms, torn into large pieces (optional)
1/4 cup coarsely chopped fresh basil
1/4 cup coarsely chopped fresh flat-leaf parsley
1/3 cup olive oil
1/4 cup white wine vinegar
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
4 ounces feta, crumbled (about 1 cup)

Steps:

  • Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.
  • Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms (if using), basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.
  • Do ahead: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.

GRILLED ZUCCHINI SALAD WITH FETA, LEMON AND MINT



Grilled Zucchini Salad with Feta, Lemon and Mint image

This dish is summer in a bowl. The zucchini, lemon, and fresh mint are perfect for barbecues, picnics or everyday lunches. Aleppo pepper, adds a great little kick to a very bright and fresh salad.

Provided by Danielle Alex

Time 35m

Yield 4 servings

Number Of Ingredients 18

3 small yellow zucchini (about 1 pound), sliced lengthwise 1/4 inch thick on a mandoline
3 small green zucchini (about 1 pound), sliced lengthwise 1/4 inch thick on a mandoline
2 tablespoons sunflower oil
1/2 teaspoon kosher salt
1/2 teaspoon lemon zest
1/4 cup fresh lemon juice (from 1 large lemon)
1 small shallot, minced
1 clove garlic, minced
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 cup extra-virgin olive oil
2 tablespoons sunflower oil, avocado oil or neutral oil
2 teaspoons chopped or thinly sliced mint
1/4 teaspoon Aleppo pepper
1/2 cup crumbled feta cheese
1 teaspoon chopped or thinly sliced mint, plus a few small leaves for garnish
Pinch Aleppo pepper
Pinch flaky sea salt

Steps:

  • For the zucchini: Preheat a large grill pan over medium-high heat.
  • Combine all of the zucchini with the oil and salt in a large bowl and toss to coat.
  • Working in batches, grill the zucchini in a single layer until it starts to soften and grill marks appear on one side, about 4 minutes. Flip and repeat on the other side, about 2 minutes. Transfer to a separate large bowl.
  • Meanwhile, for the vinaigrette: Combine the lemon zest, lemon juice, shallot, garlic, Dijon, and salt in a medium bowl and whisk together. While whisking, drizzle in the olive oil and sunflower oil. Whisk in the mint and Aleppo pepper.
  • Add about 1/3 cup of the dressing to the zucchini and gently toss. Transfer to a serving plate.
  • For serving, sprinkle the zucchini salad with the feta, mint, Aleppo pepper and flaky sea salt.

GRILLED ZUCCHINI AND BULGUR SALAD WITH FETA AND PRESERVED-LEMON DRESSING



Grilled Zucchini and Bulgur Salad With Feta and Preserved-Lemon Dressing image

Charred zucchini pairs particularly well with the deep savory notes of preserved-lemon paste and the tang of creamy feta in this salad.

Provided by Hetty McKinnon

Time 45m

Yield 4 main-course servings or 6-8 side servings

Number Of Ingredients 13

1 cup raw walnuts
1 cup coarse-grind bulgur
¼ tsp. kosher salt, plus more
2 lb. zucchini and/or yellow summer squash
¼ cup extra-virgin olive oil, plus more for drizzling
3 Tbsp. preserved lemon paste (such as NY Shuk)
2 tsp. honey
1 garlic clove, finely grated
Freshly ground black pepper
7 oz. Greek feta, crumbled
½ cup coarsely chopped parsley
½ cup torn mint leaves
Lemon wedges (for serving)

Steps:

  • Toast walnuts in a dry medium skillet over medium heat, tossing often, until golden brown, 8-10 minutes. Transfer to a cutting board and let cool. Coarsely chop.
  • Wipe out skillet and toast bulgur, stirring often, until a shade darker and starting to smell like popcorn, about 3 minutes. Add ¼ tsp. salt and 2 cups water and bring to a boil. Reduce heat to low and simmer gently until liquid is almost completely evaporated, 8-10 minutes. Cover skillet and remove from heat. Let sit while you prepare the rest of the salad.
  • Prepare a grill for high heat. (Or, heat a grill pan over high.) Trim ends of zucchini; slice lengthwise into long ¼"-thick planks. Set a wire rack inside a rimmed baking sheet and arrange zucchini in a single layer on rack (you can also do this in a large bowl if you don't have a wire rack). Drizzle with oil and season with salt. Toss zucchini, rubbing with your hands, to coat completely with oil.
  • Grill zucchini, undisturbed, until grill marks appear, about 2 minutes. Turn over and grill on other side until grill marks appear, about 2 minutes. Return to wire rack (or a colander set in a bowl) to drain; let cool slightly, Transfer to a cutting board and slice on a diagonal into 1" pieces.
  • Whisk preserved lemon paste, honey, garlic, and remaining ¼ cup oil in a large bowl to combine; season with pepper (lemon paste and feta should make it salty enough). Add bulgur and feta and toss to combine. Set some of zucchini, parsley, and mint aside for serving, then add remaining zucchini and herbs to salad; toss gently to combine. Taste and season with salt and pepper if needed.
  • Transfer salad to a platter. Top with reserved zucchini and herbs. Scatter walnuts over. Serve salad with lemon wedges for squeezing over.

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