Grilled Zucchini Salad with Hazelnuts & Parmesan: The Ultimate Summer Side Dish
This elegant yet incredibly easy grilled zucchini salad is a celebration of summer’s bounty. It masterfully combines crunchy toasted hazelnuts, creamy shaved Parmesan, and perfectly charred zucchini to create a dish that’s both refreshing and satisfying. It’s a delightful way to highlight fresh summer squash in a way that truly sings.
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Embracing the Abundance of Summer Zucchini
August undoubtedly marks the peak of fresh produce season. Gardens are bursting with life, and farmers’ markets overflow with an incredible array of fruits and vegetables. This natural abundance is wonderful, but it often presents a delightful challenge: what to do with the generous yield, especially from prolific plants like zucchini. Zucchini plants are legendary for their productivity, often leaving home gardeners with a surplus. While many vegetables lend themselves well to freezing, zucchini can be a bit trickier to preserve in its prime form without becoming watery. Over the years, I’ve curated a collection of beloved recipes that expertly utilize significant quantities of this versatile squash, ensuring we can enjoy our harvest quickly and deliciously.
Among these cherished recipes, this Hazelnut, Parmesan, and Grilled Zucchini Salad stands out as a long-time family favorite. Its enduring appeal comes from two primary characteristics. First, its preparation is incredibly swift. You’ll spend mere minutes on the grill, achieving perfect char and tenderness, before tossing everything together with a few simple seasonings. The entire process from start to finish is remarkably quick, making it ideal for busy weeknights or impromptu summer gatherings. Second, and perhaps most importantly, this recipe showcases zucchini at its absolute best. Zucchini often gets an unfair reputation for turning soft and even mushy if overcooked. This recipe expertly sidesteps that pitfall by emphasizing minimal cooking.
The Secret to Perfect Grilled Zucchini: Texture and Flavor
The key to this salad’s success lies in how the zucchini is cooked. Instead of being slowly sautéed or baked until tender throughout, the thick zucchini slices are quickly seared on both sides over high heat. This rapid grilling technique not only imparts a beautiful smoky flavor and those coveted grill marks but, crucially, it maintains a delightful, toothsome texture. The zucchini remains firm with a slight bite, offering a satisfying contrast to the other ingredients. This method prevents it from becoming waterlogged or bland, truly allowing the natural sweetness of the squash to shine through.
A Symphony of Flavors: Hazelnuts, Parmesan, and Fresh Basil
The magic of this salad extends beyond the perfectly grilled zucchini. The thoughtful combination of textures and tastes elevates it from a simple side dish to a gourmet experience. Crunchy toasted hazelnuts provide an earthy, nutty dimension and a delightful textural contrast. Fresh, aromatic basil leaves infuse the salad with a vibrant, herbaceous note, embodying the essence of summer. And, of course, generous shavings of salty, umami-rich Parmigiano-Reggiano cheese add a layer of complex flavor that perfectly complements the other ingredients. While not strictly essential, a luxurious drizzle of hazelnut oil as a finishing touch beautifully underlines the salad’s nutty undertones, adding a subtle depth and richness that truly enhances the overall experience. Serve this versatile salad as an elegant appetizer, a light and refreshing side with grilled chicken, a flaky salmon fillet, or even as part of a vibrant vegetarian spread.
Tips for Success: Selecting and Preparing Your Zucchini
For the best results, select small to medium-sized zucchini that are firm and free of blemishes. These tend to have fewer seeds and a more concentrated flavor. When slicing, aim for a consistent 1/4-inch (0.6-cm) thickness. This ensures even cooking on the grill, allowing each slice to achieve those perfect char marks and tender-crisp texture. Don’t be afraid of high heat on your grill or grill pan; it’s what creates that coveted sear and prevents the zucchini from steaming. Monitor smaller slices closely as they will cook faster. The goal is distinct grill marks and a slight softening, but the zucchini should still have a satisfying bite. Tossing the grilled zucchini with balsamic vinegar while still warm allows it to absorb the tangy notes beautifully as it cools, setting the stage for the other fresh ingredients.
Customizing Your Grilled Zucchini Salad
This recipe is wonderfully adaptable to your preferences and what you have on hand. If hazelnuts aren’t available, feel free to substitute with toasted pine nuts, slivered almonds, or even walnuts for a different nutty flavor. For the cheese, Pecorino Romano could be a zippier alternative to Parmigiano-Reggiano, or for a vegan option, simply omit the cheese or use a plant-based Parmesan substitute. Experiment with different fresh herbs; a mix of basil and mint or a touch of fresh oregano can add exciting new dimensions. A squeeze of fresh lemon juice can brighten the flavors, or a pinch of red pepper flakes can introduce a subtle heat. The beauty of this grilled zucchini salad lies in its simplicity and versatility, allowing you to make it your own while staying true to its core deliciousness.
Pin Recipe
Hazelnut, Parmesan, and Grilled Zucchini Salad
Ingredients
- 1/3 cup 80 ml toasted and peeled hazelnuts, chopped coarsely (see note on how to toast and peel)
- 8 small zucchini mixed colors if desired, about 1 3/4 lb./800 g total
- 2 tbsp 20 ml extra-virgin olive oil, divided
- Sea salt flakes and freshly ground black pepper, to taste
- 1 tsp 5 ml top quality balsamic vinegar
- 1/2 cup 125 ml fresh basil leaves, gently torn or thinly sliced (a mix of green and purple basil makes the salad especially pretty)
- 1/4 60 ml shaved Parmigiano-Reggiano cheese
- 1 tbsp 15 ml hazelnut oil, or additional extra-virgin olive oil
Instructions
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Preheat your barbecue to high heat. Alternatively, place a cast iron grill pan over high heat on your stovetop and allow it to get super-hot, which usually takes about 5 minutes.
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While the grill heats, prepare the zucchini. Trim both ends of the zucchini and then cut them on an angle into 1/4-inch-thick (0.6-cm) slices. Transfer these slices to a large mixing bowl. Drizzle with half of the extra-virgin olive oil, sprinkle with 1/2 tsp (2.5 ml) sea salt flakes, and season with a generous amount of freshly ground black pepper. Toss gently to ensure all slices are lightly coated. Carefully transfer the seasoned zucchini slices to the preheated barbecue or grill pan. Grill for 1 to 2 minutes on each side until distinct char marks appear. Use kitchen tongs to turn them over and grill the second side for about 1 minute more. Pay close attention to smaller slices, turning and removing them from the heat slightly sooner if they cook faster than the larger ones. The goal is to achieve beautiful char marks and a tender-crisp texture, without cooking the zucchini all the way through until mushy. Once grilled, return the zucchini to the mixing bowl, pour over the balsamic vinegar, and toss gently. Set aside to cool for about 10 minutes.
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Once the grilled zucchini has slightly cooled, add the fresh basil leaves, shaved Parmigiano-Reggiano cheese, and the hazelnut oil (or additional extra-virgin olive oil, if using). Toss all ingredients gently to combine, ensuring everything is evenly distributed. Transfer the beautiful salad to a serving plate, sprinkle with a final touch of additional sea salt flakes and freshly ground black pepper for seasoning and visual appeal, and serve immediately to enjoy its freshest flavors.
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Recipe Credit: This delightful recipe is adapted from “Plenty,” by the renowned Yotam Ottolenghi.
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MAKE IT VEGAN & DAIRY-FREE: To adapt this recipe for a vegan and dairy-free diet, simply omit the shaved Parmigiano-Reggiano cheese garnish entirely. The salad will still be wonderfully flavorful!
Notes
Toasting hazelnuts significantly enhances their flavor, making them nuttier and more aromatic, while peeling them ensures a smoother texture. To do this, preheat your oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet, ideally covered with parchment paper for easy cleanup. Bake for approximately 15 minutes, making sure to shake the tray every five minutes to ensure even toasting. You’ll know they’re ready when their skins appear shiny, slightly crackled, and you can smell their delicious nutty aroma. Remove the hazelnuts from the oven and immediately transfer them to a clean dish towel. Gather the towel up into a bundle, encasing the warm hazelnuts. Vigorously rub the hazelnuts against one another inside the towel. This friction, combined with the heat, helps loosen and remove their skins. Open the towel and carefully pick out the peeled hazelnuts. Don’t worry if a few stubborn bits of skin remain; a little bit won’t affect the flavor or texture. Once peeled and cooled, store the hazelnuts in an airtight container in the refrigerator to maintain their freshness until you’re ready to use them in your salad.
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