Zero-Point Grilled Zucchini and Tomato Salad

Grilled Zucchini and Tomato Salad

This salad is ideal when zucchini is young and tender. Thinly sliced zucchini becomes soft and slightly charred on the grill, which pairs beautifully with the fresh acidity of chopped tomatoes. Serve it warm or at room temperature — it works as a side for grilled fish, chicken, or as part of a barbecue spread.

Yield:

6 servings (Serving size: 1/6)

Course:

Salad

Cuisine:

American

Ingredients

• 2 medium zucchini
• 2 medium tomatoes, cut into large chunks
• Cooking spray (or a light brush of olive oil), as needed
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• A few sprigs of fresh parsley, for garnish

Instructions

1. Prepare the grill and tools. Preheat your gas or charcoal grill to high heat so the grates are very hot. If you prefer, use a grill pan on the stovetop.
2. Wash the zucchini and trim off the ends. Using a mandoline set to a thin setting or a sharp vegetable peeler, slice each zucchini lengthwise into thin ribbons. Aim for even thickness so the strips cook uniformly.
3. Lightly coat the zucchini ribbons with cooking spray or brush both sides with a small amount of olive oil. Season with kosher salt and freshly ground black pepper to taste.
4. Place the zucchini ribbons on the hot grill in a single layer. Grill for about 1 to 2 minutes on the first side, until you see light grill marks and the slices begin to soften. Flip and grill the opposite side for another 30 seconds to 1 minute if needed. Thin ribbons cook quickly, so watch closely to prevent overcooking.
5. Remove the zucchini from the grill and lay the ribbons on a platter. Allow them to cool slightly; they will continue to soften as they rest.
6. Cut the tomatoes into large chunks and season them lightly with salt and pepper. Arrange the tomato pieces alongside and on top of the zucchini ribbons.
7. Garnish the salad with a few sprigs of fresh parsley. Serve immediately at room temperature, or chill for a short time if you prefer the salad cold.

Serving Suggestions and Tips

– Make it a main for lighter meals: Add grilled shrimp, chickpeas, or crumbled cheese (if not tracking points) to make a more substantial plate.

– Mandoline safety: If using a mandoline, protect your fingers with the guard or use a cut-resistant glove. A vegetable peeler is a safer alternative for producing ribbons.

– Flavor variations: Finish with a squeeze of lemon or a light drizzle of balsamic reduction for extra brightness. Fresh basil or mint can replace parsley for a different herbal note.

– Timing: This salad is best the day you make it, but it can be stored in the refrigerator in an airtight container for up to 2 days. The zucchini will continue to soften in storage.

Nutrition

Serving: 1/6. This salad showcases vegetables and minimal added fat, making it a light, nutrient-dense side. Exact nutrition varies depending on optional ingredients and portion sizes.