“We grill a lot of zucchini during the summer cottage season because it’s abundant, inexpensive, and the perfect vegetable addition to any summer meal,” writes culinary creator Andrea Buckett in The Essential Cottage Cookbook. And there’s a chance you relate to her squash obsession — even our own Katie Couric can’t get enough of this summer veg. We love that it’s mild, it cooks quickly, and as Buckett says, it’s plenty abundant in warmer months.
But if you’re not sure how to cook zucchini beyond roasting it, Buckett has some life-changing advice: “[Zucchini is] delicious served at room temperature…which means you can either cook it in advance (or use leftovers) and store it in the fridge until you’re ready to assemble it.”
This versatility means that the veggie is perfect for an elegant, simple salad — Buckett first grills her squash before tossing it with a simple pesto (store-bought works great) and cherry tomatoes. Chunks of creamy mozzarella adds a dash of pure decadence while a garnish of crispy radish rounds ensures a boost of fresh flavor in each bite. In other words, you can expect to snack on this easy, breezy dish from now until fall.
Grilled Zucchini & Mozzarella Salad with Pesto
Serves 4
Ingredients
- 3 zucchini, halved lengthwise
- 2 teaspoons oil
- 10 cherry tomatoes, halved
- 1⁄4 cup Nut-Free Arugula & Basil Pesto (page 75) or store-bought pesto
- Salt and pepper
- One 7 oz (200 g) ball fresh mozzarella cheese, drained (see Tip)
- 4 radishes, thinly sliced
- Torn fresh basil, for garnish
Instructions
- Preheat a clean barbecue to high heat (425–450°F).
- To grill: Brush the zucchini with the oil. Grill for about 3 minutes per side or until dark grill marks appear and the zucchini is still tender-crisp. Do not overcook, or it will get soggy as it cools. Transfer the zucchini to a plate to cool.
- Cut the cooled zucchini on the bias into 1-inch pieces. If not preparing the salad immediately, transfer the zucchini to an airtight container and refrigerate for up to 2 days.
- To serve: In a large bowl, combine the zucchini, tomatoes, and pesto. Season with salt and pepper and stir to combine. Arrange the salad on a serving plate.
- Rip the cheese into bite-sized pieces and scatter on top of the vegetables. Garnish with the radishes and basil. Serve immediately.
Recipe by Andrea Buckett. Excerpted from The Essential Cottage Cookbook.
