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Maggie’s Grilled Zucchini Salad

From Maggie’s Recipes for Life

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

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.


  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.
  4. Grill for 1 minute each side, then place on a serving plate.
  5. Drizzle with verjuice, scatter with mint leaves and serve.