Grilled Zucchini Salad Recipe

There’s something utterly irresistible about a Grilled Zucchini Salad—the smoky char, the burst of fresh flavors, and the sheer vibrancy of colors all on one plate. This recipe spins humble summer vegetables and creamy cannellini beans into a dish that’s light enough for lunch but satisfying enough for dinner. It’s a crowd-pleaser that simply radiates sunshine—every crunchy, herby bite.

Ingredients You’ll Need

The secret to a truly unforgettable Grilled Zucchini Salad lies in simple, high-quality ingredients. Each one adds a distinct flavor, texture, or hue, coming together to create absolute magic—don’t skip any!

• Cannellini Beans: These creamy white beans bring protein and a tender bite—rinsed well, they soak up the lemon dressing beautifully.
• Fresh Rosemary: Just a spoonful of this aromatic herb infuses the beans with woodland fragrance and depth.
• Zucchini: Halved lengthwise, they’re perfect for grill marks and a smoky-sweet flavor.
• Corn on the Cob: Grilled corn adds color, crunch, and a pop of sweetness that balances the beans brilliantly.
• Olive Oil (or Avocado Oil): A light brush before grilling brings out natural flavors and keeps vegetables from sticking.
• Kosher Salt & Ground Pepper: Essential for seasoning the veggies before grilling—don’t be shy!
• Fresh Basil: Torn just before tossing, basil lends an herbal, peppery freshness and a burst of green.
• Chopped Pecans: For toasty, nutty crunch in every forkful—feel free to swap for walnuts or almonds, if desired.
• Shaved Pecorino or Parmesan Cheese: A final shower of salty, savory cheese totally elevates the salad.
• Extra Virgin Olive Oil: The foundation for a bright, tangy lemon dressing.
• Lemon (zest and juice): Both zest and juice provide a fragrant citrus kick that wakes up all the flavors.
• Garlic: One clove, minced, is all you need for a mellow punch of pungency.
• Honey: A drizzle of honey is the secret to balanced, not-too-sharp acidity in the dressing.

Variations

Part of the joy of Grilled Zucchini Salad is how playful it can be—don’t be shy about changing things up! Whether you’re catering to dietary needs or just feel like experimenting with what’s in your fridge, the possibilities are endless.

• Dairy-Free: Omit the pecorino or parmesan for a vegan option—or try a vegan parmesan alternative for the same savory finish.
• Different Beans: Swap cannellini for chickpeas, great northern, or even black beans if that’s what you have on hand.
• Add More Veggies: Try tossing in grilled red peppers, asparagus, or cherry tomatoes to pump up the color and flavor mix.
• Herb Swap: No basil or rosemary? Fresh mint or parsley work beautifully if you’re craving a different herbal note.
• Nut-Free: Simply leave out the pecans, or try crunchy seeds like pumpkin or sunflower for a nut-free bite.

How to Make Grilled Zucchini Salad

Step 1: Prep the Beans and Herbs

Start by thoroughly rinsing your cannellini beans—this removes any metallic or starchy canning notes and leaves you with creamy, clean flavor. Toss the beans with the chopped rosemary and set aside in a large bowl. This gives the herbs time to cozy up with the beans while you work on everything else.

Step 2: Make the Lemon Dressing and Marinate

In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, and honey until the dressing emulsifies. Pour this sunshine-bright mixture over your beans and herbs, tossing gently to coat. Let the beans marinate for about 30 minutes at room temperature so they soak up every bit of flavor.

Step 3: Grill the Zucchini and Corn

Heat your grill to medium or medium-high (about 350–375°F). Brush the zucchini halves and corn cobs with olive oil, season them generously with salt and pepper, and pop them right on the grill. Grill zucchini cut-side down for 5–6 minutes per side, until beautifully marked and tender. Grill the corn, turning every few minutes, until lightly charred all around—about 15–18 minutes in total. Don’t wander too far, as the veggies can go from “perfect” to “oops!” quickly.

Step 4: Chop and Toss Everything Together

Once your veg is cool enough to handle, dice the grilled zucchini and slice the corn from the cobs. Add these straight into the bowl with your marinated beans—follow up with the torn basil and chopped pecans. Gently toss the mixture until it’s exuberantly combined, making sure the dressing hugs every last bite.

Step 5: Plate and Finish

To serve, divide the salad among plates or pile onto a platter. Shower with shaved pecorino or parmesan cheese, or let everyone add their own at the table. Grilled Zucchini Salad is at its best fresh, but it also holds up beautifully for potlucks and picnics.

How to Serve Grilled Zucchini Salad

Garnishes

Top your salad with extra shaved pecorino, a sprinkle of flaky sea salt, or even lemon zest curls for a punchy pop of color and flavor. A handful of fresh basil leaves or a few toasted pecans on top makes the dish restaurant-worthy in a flash.

Side Dishes

Grilled Zucchini Salad shines next to grilled chicken, fish, or a simple steak, but it’s also a wonderful companion to grain salads or a loaf of crusty bread. Serve alongside a summery soup or as part of a mezze platter with dips and olives for the ultimate warm-weather spread.

Creative Ways to Present

For gatherings, arrange the salad on a long platter, layering the grilled vegetables and beans in swoops, then scatter the basil and pecans artfully. Serve it in individual jars for a picnic, or tuck it into pita pockets for an inventive portable lunch. You can even spoon this salad atop greens or cooked quinoa for a hearty grain bowl twist.

Make Ahead and Storage

Storing Leftovers

Leftover Grilled Zucchini Salad can be tucked into an airtight container and stored in the refrigerator for up to three days. The flavors meld beautifully as it sits, making for an even more savory, juicy next-day lunch.

Freezing

While technically you can freeze the beans and vegetables, the salad is best enjoyed fresh. Freezing tends to compromise the texture of both zucchini and beans, leaving the dish more watery and less vibrant once thawed. If you must freeze, do so before adding basil and cheese, and expect a softer texture on reheating.

Reheating

Grilled Zucchini Salad is most delicious cold or at room temperature. If you’d like it a bit warmer, let it come to room temp on the counter for 30 minutes or gently microwave for 20–30 seconds—just until the chill is off, not piping hot, to keep veggies from getting mushy.

FAQs

Final Thoughts

Go ahead—treat yourself (and every lucky guest at your table) to a Grilled Zucchini Salad that bursts with color, flavor, and all the best of summer. I hope you love it as much as I do—don’t be surprised when it disappears in a flash!

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