This zucchini salad with Mediterranean dressing is the best side dish. I also like to add summer squash for a variation, or crumbled goat cheese when I want some extra creaminess. —Rashanda Cobbins, Milwaukee, Wisconsin
Ingredients
- 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
Directions
- 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.<div data-original-title="" title=""> Transfer zucchini to a serving bowl; sprinkle with remaining <span style="font-size: 1rem;">2 tablespoons </span><span style="font-size: 1rem;">olive oil and red onion. When it cools slightly, sprinkle with mint, parsley, lemon juice and zest, and cheese. Stir gently. Sprinkle with pine nuts before serving.</span></div>
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