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Grilled zucchini salad with arugula and parmesan
Light and healthy salad with arugula and toasted pine nuts

Grilled Zucchini & Arugula Salad

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Salads
This salad is a play on textures: zucchini gets a smoky crust on the hot grate while staying crisp inside. We don't let it turn to mush! The 'umami bomb' of citric acid and Parmesan highlights the squash's neutral flavor, crowned by the oily character of toasted pine nuts.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 245 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Sharp kitchen knife
  • Cutting board
  • Grill pan (ridged) or outdoor grill
  • Small skillet (for toasting nuts)
  • Mixing bowl
  • Silicone brush

Allergen Information

⚠️ Milk (Parmesan)
⚠️ Tree Nuts (Pine Nuts)

Instructions

1 ✓

Wash zucchini and cut into approx. 1/4 inch thick lengthwise slices or rounds.

Tip: Don't cut paper thin, or heat will make it lose structure and dry out. Thicker slices retain moisture.
2 ✓

Make the marinade: in a small bowl, whisk oil, lemon juice, crushed garlic, and pepper into an emulsion. Do NOT add salt yet!

Tip: Leave salt for the end. If you salt now, zucchini releases juice and will steam instead of grill (osmosis).
3 ✓

In a dry skillet over medium heat, toast pine nuts constantly shaking until golden brown and fragrant.

Tip: Heat activates oils in nuts, intensifying flavor. Be careful, there are seconds between 'almost done' and 'burnt'!
4 ✓

Heat grill pan until smoking. Brush zucchini slices lightly with marinade, then grill 2-3 minutes per side until dark grill marks appear.

Tip: Brown stripes aren't just pretty, that's where the signature grill flavor forms (Maillard reaction).
5 ✓

Place grilled, still hot zucchini in a bowl and season lightly with salt now.

Tip: Warm vegetable pores absorb flavors better.
6 ✓

Assemble salad: pile arugula on a plate, arrange warm zucchini, sprinkle with Parmesan and toasted pine nuts. Drizzle with remaining marinade.

Tip: Contrast of warm zucchini and cold arugula makes the dish exciting.

Recipe FAQ

Why did the zucchini get watery?
You probably salted it too early. Salt draws water out (osmosis), so only season right before or after grilling.
Can I replace pine nuts?
Yes, toasted almond slices or chopped walnuts work great too.

Ingredients

  • 14 oz Zucchini (tender, firm)
  • 3.5 oz Fresh Arugula
  • 2 oz Parmesan Cheese (shaved)
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Freshly Squeezed Lemon Juice
  • 1 clove Garlic
  • 1 tsp Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 tbsp Pine Nuts