Grilled Zucchini, Tomato and Mozzarella Salad

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Grilled Zucchini, Tomato and Mozzarella Salad

Grilled Zucchini, Tomato and Mozzarella Salad

Yields: 2 Servings

Ingredients:

  • 1/3 cup balsamic vinegar
  • 2 tablespoons honey
  • 2 large zucchini, sliced rounds on a slight diagonal, about 1/2-inch thick
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/8 teaspoon red pepper flakes
  • 4 ounces mozzarella cheese, torn
  • 4 ounces of cherry/grape tomatoes, halved

 

Preparation:

Place the balsamic vinegar and honey in a small pot. Bring to a boil, and then reduce to a simmer, stirring often. Simmer until the mixture is reduced by approximately half, stirring occasionally. The balsamic mixture should be slightly thick and syrupy, although it will thicken a little more as it cools. Remove from heat and set aside.

Grilled Zucchini, Tomato and Mozzarella Salad

In a large bowl, toss the zucchini with the sea salt and allow to sit for 15-20 minutes. Drain the zucchini, and then toss with the oil, black pepper, and red pepper.

Grilled Zucchini, Tomato and Mozzarella Salad

Heat the grill (or grill pan) to medium-high. Cook the zucchini for 2-3 minutes on the first side before flipping, and then cook for another 3-4 minutes on the second side. The zucchini should have nice grill marks on each side and be tender crisp, but not mushy. Allow zucchini to cool.

Grilled Zucchini, Tomato and Mozzarella Salad   Grilled Zucchini, Tomato and Mozzarella Salad

Arrange the zucchini slices on a plate or platter’ add tomatoes and mozzarella, then drizzle with a few tablespoons of the balsamic-honey syrup.

Grilled Zucchini, Tomato and Mozzarella Salad

Tools Used: 

 

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Grilled Zucchini, Tomato and Mozzarella Salad

Grilled Zucchini, Tomato and Mozzarella Salad
  • Author:
  • Yield: 2 Servings
  • Method: Grilling
  • Cuisine: Italian

Ingredients

  • 1/3 cup balsamic vinegar
  • 2 tablespoons honey
  • 2 large zucchini, sliced rounds on a slight diagonal, about 1/2-inch thick
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/8 teaspoon red pepper flakes
  • 4 ounces mozzarella cheese, torn
  • 4 ounces of cherry/grape tomatoes, halved

Instructions

Place the balsamic vinegar and honey in a small pot. Bring to a boil, and then reduce to a simmer, stirring often. Simmer until the mixture is reduced by approximately half, stirring occasionally. The balsamic mixture should be slightly thick and syrupy, although it will thicken a little more as it cools. Remove from heat and set aside.

In a large bowl, toss the zucchini with the sea salt and allow to sit for 15-20 minutes. Drain the zucchini, and then toss with the oil, black pepper, and red pepper.

Heat the grill (or grill pan) to medium-high. Cook the zucchini for 2-3 minutes on the first side before flipping, and then cook for another 3-4 minutes on the second side. The zucchini should have nice grill marks on each side and be tender crisp, but not mushy. Allow zucchini to cool.

Arrange the zucchini slices on a plate or platter’ add tomatoes and mozzarella, then drizzle with a few tablespoons of the balsamic-honey syrup.

Nutrition

  • Serving Size: 2
  • Calories: 349
  • Sugar: 23.3g
  • Sodium: 845mg
  • Fat: 17.6g
  • Saturated Fat: 7.1g
  • Trans Fat: 0g
  • Carbohydrates: 31.6g
  • Fiber: 4g
  • Protein: 20.3g
  • Cholesterol: 30mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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