Chef Creations: Grilled Zucchini Salad with Sea Salt and Lemon Zest

This recipe was created for Lose It! by Master chef, Andy Husbands. 

Ingredients

2 tbsp/30ml olive oil

2 medium-size zucchini, ends removed, sliced lengthwise ½”/13mm thick 

Kosher salt and freshly cracked black pepper, to taste

Juice of 2 lemons

2 tbsp/20g slivered almonds, toasted

2tbsp/10g roughly chopped parsley

5 basil leaves, roughly chopped

4 mint leaves, roughly chopped

1tbsp/15ml grated Parmesan cheese

Coarse sea salt, for serving

Directions:

Build a medium direct fire in the grill. Spread an even layer of unlit charcoal in the bottom of the grill. Fill a chimney halfway with charcoal. Stuff two sheets of newspaper in the bottom of the chimney and light it. When the coals are fully engaged—you should see flames peeking over the top—pour them over the unlit charcoal. If using gas grill, light the gas and adjust the temperature on both sides to medium.

Lightly oil the zucchini and season with salt and pepper.

When you can hold your hands over the fire for no more than 5 to 8 seconds, clean the grill gate. Place the zucchini on the grill and cook for 2 to 3 minutes. Flip and cook for 2 to 3 minutes more, until it is golden brown and the zucchini is firm but you can bend it with tongs. Remove from the heat and place on a cutting board.

Slice the zucchini crosswise about ¼”/6mm thick and place in a bowl. Add the remaining ingredients to the zucchini and toss very gently to combine. Sprinkle sea salt over the salad and serve immediately or set aside at room temperature until serving time.

Servings 4  | 110 Calories per Serving

9.4 g fat, 27.2 mg sodium, 1.1 mg cholesterol, 6.7g carbs, 2.4 g protein, 3.6 g sugars, 3 g fiber