Grilled Zucchini Salad

Grilled Zucchini Salad
This Grilled Zucchini Salad with a homemade red wine vinaigrette will be your repeat meal of the summer! This healthy recipe is ready in under 30 minutes, loaded with fresh mozzarella and tender veggies, and has fewer than 5 net carbs.
4.38 from 8 votes
SERVINGS4 servings
CALORIES249 kcal


For the Salad:

  • 1 pound zucchini about 3 medium zucchini
  • 6 ounces tomato of choice can be 2 medium vine-ripe tomatoes, 1 large Heirloom Tomato, or 2-3 Kumato tomatoes sliced into thin rounds
  • ½ pint colorful cherry tomatoes 8 ounces, halved
  • ½ tsp fine salt
  • 8 ounces fresh mozzarella cheese sliced into thin rounds and torn in half
  • 8-10 fresh basil leaves torn right before serving

For the Vinaigrette:

  •  cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 garlic cloves minced
  • 2 teaspoons sugar-free maple syrup
  • 1 ½ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper
  •  teaspoon red pepper flakes optional


  • Trim ends off of each zucchini. Slice each zucchini into 1⁄2” thick circles on a bias. Line a baking sheet with a paper towel and place the zucchini on it. Lightly press a paper towel on top of the zucchini too to remove excess moisture.
  • Heat a grill pan or cast iron skillet over medium-high heat and brush with oil. Grill zucchini in batches, as not to overcrowd the pan, cooking for 2-3 minutes per side until charred. Once cooked, set onto a plate to cool.
  • Sprinkle the top of the cooked zucchini pieces with 1⁄4 teaspoon salt and toss with your hands.
  • Make the dressing by combining all the ingredients in a container or bowl and whisking together, or cover the container and shake well until emulsified.
  • Arrange the tomatoes & room-temperature grilled zucchini on a serving dish along with sliced tomatoes and mozzarella slices. Drizzle with vinaigrette (may not use all of it), sprinkle with torn basil, and sprinkle with 1⁄4 tsp salt and freshly cracked black pepper.


  • Start with using 1⁄2 of the dressing, then taste and see if you need more. You’ll likely end up using about 3⁄4 of it, but everyone’s preferences are different.
  • I like to arrange this salad in a platter style, but one can also mix everything together in a bowl. If mixing in a bowl, you may consider chopping everything a bit smaller.
  • Any grill pan, cast iron skillet or fry pan will work to charr the zucchini. You could also use a real, outdoor grill.
  • This recipe makes 4 servings (3/4 cup each), and each serving has 4.7 net carbs.


Serving: 0.75 cupCalories: 249kcalCarbohydrates: 6.3gProtein: 10gFat: 21gCholesterol: 29mgSodium: 829mgFiber: 1.6gSugar: 4.3g


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