The GGC Podcast

Grilled Zucchini Salad

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  1. 1 Zucchini
  2. Baby Arugula
  3. Sliced Almonds
  4. Parmesan Cheese, graded

For the Dressing

  1. 1 Lemon
  2. 2 Tbsp Mayo
  3. 2 tsp sugar
  4. Salt
  5. Pepper
  6. Dry Oregano


  1. Carefully slice the raw zucchini into 4 equal slices, long-ways.
  2. Setting the slices on a plate, drizzle olive oil over both sides.
  3. Season with salt, pepper and dry oregano, both sides as well.
  4. Heat up a cast iron griddle and pour down some olive oil.
  5. Place down each zucchini and grill them for about 2 minutes, then flip them over and grill the other side for another 2 minutes (you don’t want to over cook the zucchini).
  6. When done, remove from the griddle and cut each zucchini slice in half at a diagonal.
  7. Wash the baby arugula and place a handful down onto a plate.
  8. Place 2-3 sliced halves on top of the baby arugula and garnish with sliced almonds and graded parmesan cheese.
  9. To Make the Dressing: Combine mayo, lemon juice and seasonings and whisk together.

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