Ingredients
Scale
- 1 pound zucchini (about 3 medium)
- 6 ounces tomato (2 medium vine-ripe or 1 large heirloom)
- ½ pint colorful cherry tomatoes (halved)
- 8 ounces fresh mozzarella cheese (sliced)
- ⅓ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 garlic cloves (minced)
- 2 teaspoons sugar-free maple syrup
- 1 ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- ⅛ teaspoon red pepper flakes (optional)
- 8–10 fresh basil leaves (torn right before serving)
Instructions
- Prepare the zucchini by trimming ends and slicing into ½-inch thick rounds. Place on paper towels to remove moisture.
- Heat a grill pan over medium-high heat and lightly oil. Grill zucchini in batches for 2-3 minutes per side until charred.
- Season grilled zucchini with salt and let cool slightly.
- In a bowl, whisk together olive oil, red wine vinegar, minced garlic, maple syrup, salt, black pepper, and optional red pepper flakes for the dressing.
- Assemble the salad by arranging grilled zucchini, sliced tomatoes, and mozzarella on a serving dish. Drizzle with vinaigrette and top with torn basil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg