Griddled courgette salad recipe

Griddled Courgette Salad recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This griddled courgette salad recipe is a delicious and refreshing dish that showcases the natural flavors of courgettes. The courgettes are lightly grilled to perfection, adding a smoky and slightly charred taste to the salad. Tossed with a tangy vinaigrette dressing and garnished with fresh herbs, this salad is a perfect side dish or light lunch option. It's quick and easy to prepare, making it a great choice for busy weeknights.

Keywords: griddled courgette salad, recipe, refreshing, tangy vinaigrette dressing, quick and easy.

Griddled courgette salad recipe details

Griddled courgette salad recipe, recipe Rating: 4.6
Number of votes:110 Note: Courgette is another word for zucchini (UK English). 

Ingredients

10 medium courgettes

5 tbsp olive oil

salt and freshly ground black pepper

2 red chilies, deseeded and finely chopped

1 tbsp parsley, chopped

2 clove(s) garlic, finely sliced

30 g pine nuts, toasted

2 medium lemons, juice only

50 g Parmesan cheese

Instructions

Heat the griddle until it starts to smoke. Alternatively – light the barbecue 30 minutes before you want to eat. When the flames have died down and the coals have turned ash-white, the barbecue is ready.

Cut the courgettes into four strips lengthways and place them into a bowl. Drizzle over four tablespoons of the olive oil and season with salt and freshly ground black pepper, then mix to coat the courgettes in the oil and seasoning.

Place the courgette slices onto the griddle or barbecue grill and cook for 3-4 minutes on each side, until golden-brown and tender. Transfer to a plate and set aside.

In a bowl, mix together the chilies, parsley, garlic and pine nuts. Drizzle over the remaining olive oil and the lemon juice and mix thoroughly. Drizzle the mixture over the barbecued courgettes and sprinkle with Parmesan shavings.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a