• Skip to main content
  • Skip to primary sidebar
Zucchini Zone
menu icon
go to homepage
  • Home
  • Recipes
  • Newsletter
  • About
search icon
Homepage link
  • Home
  • Recipes
  • Newsletter
  • About
×
Home » Side Dishes

Grilled Zucchini Salad

Published: Jul 28, 2023 · Modified: Apr 11, 2025 by Heather · As an Amazon Associate I earn from qualifying purchases. · 991 words. · About 5 minutes to read this article.

Jump to Recipe

Whip up a grilled zucchini salad for your next summer barbecue. Grilled zucchini and corn on the cob make the perfect nutritious additions to this fresh side salad recipe.

A glass bowl filled with grilled zucchini salad ingredients.

Recipe summary

Flavor: Savory, fresh, summery

Fresh summer ingredients. Zucchini and corn on the cob are grilled and tossed with red onion, feta cheese, and lettuce along with a simple vinaigrette dressing.

Vinaigrette serves two purposes. A simple homemade vinaigrette serves as the salad dressing and a marinade for the grilled veggies.

Serves: 4 people

Similar to: Grilled Marinated Zucchini and Grilled Parmesan Zucchini

Jump to:
  • Recipe summary
  • Ingredients and substitutions
  • How to make grilled zucchini salad
  • Grilling tips
  • Frequently asked questions
  • 📖 Recipe
  • Comments

Ingredients and substitutions

Ingredients on a counter top.
  • Zucchini - You'll need about two medium zucchini for this recipe. Zucchini can be substituted with yellow summer squash if desired.
  • Corn - Two corn cobs can be substituted with about 1 cup of frozen, thawed corn kernels or drained canned corn if needed. However, the fresh flavor from grilling corn on the cob can't be beat. If possible, I highly suggest grilling corn cobs for this recipe.
  • Red onion - Adds flavor and color to your salad.
  • Feta cheese - Adds salty flavor and creamy texture to your salad.
  • Lettuce - I used romaine lettuce for this recipe, but any leafy greens you have on hand will work.
  • Oil - I recommend using an oil with a high smoke point, since we're utilizing half of the dressing as a marinade that will go on the grill. Avocado oil, vegetable oil, or canola oil are great choices.
  • Vinegar - Red wine vinegar can be substituted with apple cider vinegar if needed.
  • Dijon mustard - Adds tangy flavor to your dressing and also acts as an emulsifier.
  • Seasoning - Salt, oregano, and red pepper flakes add flavor to the dressing.

How to make grilled zucchini salad

Making dressing and grilling corn and zucchini for a salad.
  1. Whisk marinade ingredients in a small bowl.
  2. Brush half of the marinade over the zucchini and corn on the cob.
  3. Place vegetables on the grill and cook for about 2 minutes per side, or until you see good grill marks.
  4. Corn will need an additional minute per side. Rotate until you see nice browning on all sides.

Grilling tips

Purpose of marinade - The marinade isn't meant to permeate into the flesh of the vegetables (this is actually a myth!), but adds flavor and prevents sticking and burning while grilling.

Cut zucchini evenly - Cut your zucchini evenly in half so that each piece cooks at the same rate.

Use oil with a high smoke point - This means an oil can stand up to higher heat (like a grill) without burning.

Grill vegetables at medium-high heat - Anywhere from 375 to 400 degrees Fahrenheit. Hotter temperatures will char the outside of your vegetables before they're cooked through on the inside.

Only cook your zucchini long enough to get good grill marks - About 2 minutes per side. Zucchini cooks quickly and can technically be eaten raw, so there's no need to leave it on the grill for a long time. Grilling for too long will make it soggy and mushy.

One serving of grilled zucchini salad in a white bowl.

Frequently asked questions

Can you put cooked zucchini on a salad?

Yes, cooked zucchini is a great addition to summer salad and can be added warm or room temperature.

How do you cut zucchini for grilling?

I prefer to cut zucchini in half lengthwise for easy grilling. If your zucchini is very large, it could be quartered into spears. Long zucchini pieces are easier to maneuver on the grill and are less likely to fall through the grill grates. Zucchini is easily sliced into bite size pieces after grilling.

What other veggies can be grilled for a salad?

Summer squash, bell pepper, asparagus, onion, and eggplant are great additions to a grilled vegetable salad.

How do you prevent zucchini from getting soggy?

Zucchini is made of over 90% water, so when it's overcooked it will become soggy and mushy. Grill your zucchini for up to two minutes per side, or until you see grill marks, then remove from the grill. Perfectly grilled zucchini should have a firm texture that's not mushy or soggy.

📖 Recipe

A glass bowl filled with grilled zucchini salad ingredients.
Print Recipe
5 from 1 vote

Grilled Zucchini Salad

Whip up a grilled zucchini salad for your next summer barbecue. Grilled zucchini and corn on the cob make the perfect nutritious additions to this fresh side salad recipe.
Prep Time15 minutes mins
Cook Time8 minutes mins
Total Time23 minutes mins
Servings: 4 servings
Calories: 329kcal

Ingredients

  • 2 medium zucchini
  • 2 ears of corn, husks and silks removed
  • ⅓ cup (65 g) vegetable oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes
  • 1 head romaine lettuce, chopped
  • ½ small red onion, thin sliced
  • 4 ounces (113 g) crumbled feta cheese

Instructions

  • Preheat grill to medium-high heat, about 375 to 400℉. If needed, clean grill grates.
  • Meanwhile, slice zucchini in half lengthwise and place on a sheet pan or tray with corn cobs.
  • In a small bowl, whisk together vegetable oil, red wine vinegar, dijon mustard, oregano, salt, and red pepper flakes. Brush vegetables on all sides with about half of the prepared dressing, reserving the rest for later.
  • Wipe grill grates lightly with oil, then place zucchini and corn perpendicular across the grill grate. Cook zucchini for about 2 minutes per side, or until they have nice grill marks. Cook corn until darker spots appear, rotating as needed, about 2 to 3 minutes per side.
  • Transfer vegetables to a cutting board. Slice zucchini into bite size pieces and carefully cut corn kernels from the cobs.
  • In a large bowl, add romaine lettuce, onion, feta cheese, zucchini, and corn. Top with reserved dressing and toss to coat. Serve immediately.

Recommended Equipment

  • HENCKELS 8-inch Chef's Knife
  • John Boos Block Cutting Board, 12x18 inches
  • Pyrex Glass Mixing Bowls, Set of 3
  • OXO 11-Inch Balloon Whisk

Notes

  • Make ahead: If serving salad later, store grilled veggies, salad, and dressing separately until ready to serve. Salad will begin to wilt when topped with warm veggies and dressing. 
  • Storage: Leftover salad (without dressing) will keep in the refrigerator for 2-3 days.
  • Dressing sub: Prepared vinaigrette dressing can be substituted with about ½ cup of your favorite bottled oil-based salad dressing.

Nutrition Estimate

Calories: 329kcal | Carbohydrates: 20g | Protein: 9g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 978mg | Potassium: 821mg | Fiber: 6g | Sugar: 8g | Vitamin A: 14117IU | Vitamin C: 28mg | Calcium: 223mg | Iron: 3mg
Course: Salad, Side Dish
Cuisine: American

More Side Dishes

  • Cheesy zucchini bites stacked on a plate.
    Cheesy Zucchini Bites
  • A bowl of cheesy rice with grated zucchini.
    Cheesy Zucchini Rice
  • A decorative collage of vegetable sides for Thanksgiving.
    25 Vegetable Sides For Thanksgiving
  • A decorative collage of various grilled vegetables.
    21 Best Vegetables for Grilling

Share this post:

Subscribe

for your weekly recipe fix.

Reader Interactions

Comments

No Comments

5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi I'm Heather, and I'm here to share my recipes for all that backyard garden zucchini.

More about me →

Popular posts

  • A pan of pasta and vegetables with sliced chicken breast on top.
    Chicken Primavera
  • A slice of frosted chocolate cake on a plate.
    Chocolate Zucchini Cake
  • A decorative collage of vegetable smoothie recipes.
    15 Vegetable Smoothie Recipes
  • A sheet pan of chicken thighs with roasted vegetables.
    Sheet Pan Chicken Thighs and Veggies

Summer Recipes

  • Slices of tomato basil zucchini bread on a wooden serving board.
    Tomato Basil Zucchini Bread
  • Slices of pineapple zucchini bread on a wooden cutting board.
    Pineapple Zucchini Bread
  • Grilled chicken kabobs on a white serving plate.
    Grilled Chicken Kabobs
  • Close up of grilled zucchini topped with melted parmesan cheese.
    Grilled Parmesan Zucchini

Footer

Explore

  • Recipe Index
  • Contact
  • FAQ
  • Sign Up! for emails and updates

About

  • About
  • Privacy Policy
  • Disclaimer

Copyright © 2025 Zucchini Zone

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.