Description
A fresh and flavorful Grilled Zucchini Caesar salad combining smoky grilled zucchini chunks, crunchy garlic-infused sourdough croutons, and a creamy homemade Greek yogurt Caesar dressing topped with shaved and grated Parmesan cheese. Perfect as a light main or a hearty side dish.
Ingredients
Zucchini and Croutons
- 2 to 3 medium zucchini, cut into chunks
- Kosher salt and pepper, to taste
- 3 slices sourdough bread, cut into cubes
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- ⅓ cup shaved Parmesan cheese
- 2 tablespoons finely grated Parmesan cheese
Greek Yogurt Caesar Dressing
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons Parmesan cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- ½ lemon, juiced
- ⅓ cup olive oil
- Kosher salt and pepper, to taste
Instructions
- Prepare the Zucchini: Cut the zucchini into chunks. Place the chunks on a few layers of paper towels and sprinkle them generously with kosher salt. Let them sit for 15 to 20 minutes to draw out excess moisture, preventing mushiness when grilled.
- Make the Garlic Sourdough Croutons: While the zucchini rests, heat a skillet over medium heat and melt the unsalted butter. Add the sourdough cubes, minced garlic, and a pinch of salt and pepper. Cook, tossing frequently, until the bread becomes crunchy and golden, about 5 to 6 minutes. Remove from heat, transfer to a plate, and allow to cool. Once cooled, crumble into smaller pieces with your hands.
- Preheat the Grill: Set your grill to the highest setting. Pat the zucchini chunks dry with paper towels. Place them in a bowl and toss with olive oil and a generous pinch of freshly ground black pepper (skip extra salt as zucchini is already salted). Transfer the zucchini to a grill pan suitable for the grill.
- Grill the Zucchini: Place the grill pan on the grill and close the lid. Grill the zucchini chunks for 6 to 8 minutes, then toss and grill for another 6 to 8 minutes. Continue to grill for an additional 5 to 10 minutes or until the zucchini is grilled to your desired level of doneness and smoky char marks develop. Remove the pan from the grill.
- Assemble the Salad: Arrange the grilled zucchini on a large serving plate. Drizzle several spoonfuls of the prepared Greek yogurt Caesar dressing over the zucchini. Sprinkle the top with shaved Parmesan, grated Parmesan, and the garlic sourdough croutons for a perfect balance of creamy, savory, and crunchy textures.
- Prepare the Greek Yogurt Caesar Dressing: In a food processor or blender, combine minced garlic, Greek yogurt, Parmesan cheese, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, and a pinch of salt and pepper. Blend until smooth and pureed. With the processor running, slowly drizzle in the olive oil until the dressing becomes creamy and emulsified. Store any leftover dressing in a sealed container in the fridge for up to 3 to 4 days, stirring well before use.
Notes
- Salting the zucchini beforehand helps remove excess moisture, ensuring a firmer texture when grilled.
- The garlic sourdough croutons add a delicious garlicky crunch; make sure to watch the bread closely while toasting to prevent burning.
- You can adjust the amount of anchovy paste in the dressing according to your taste preference or omit it for a vegetarian option.
- This recipe can be served warm or at room temperature.
- Leftover dressing can be stored in the refrigerator for up to 4 days and makes a great dip or salad dressing for other dishes.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 15 mg
