Grilled Zucchini with Mozzarella and Dill | Midwest Living

Grilled Zucchini with Mozzarella and Dill

Grilled Zucchini with Mozzarella and Dill

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  • Makes: 4 servings
  • Prep 10 mins
  • Grill 8 mins

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A summer veggie, cooked in the summer way: on a grill! Lemon juice, crushed red pepper and fresh dill add more punch to this warm zucchini salad.


  • 3 medium zucchini, sliced lengthwise into 1/4-inch planks
  • 3 tablespoons extra virgin olive oil
  • Salt and ground black pepper
  • 1 8 - ounce fresh mozzarella ball, pulled into large pieces
  • 2 tablespoons coarsely snipped fresh dill
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon lemon juice


  1. On a baking sheet arrange zucchini in a single layer. Drizzle with 1 tablespoon of the olive oil and sprinkle with salt and pepper.
  2. For a charcoal grill, grill zucchini directly over medium coals about 8 minutes or until tender, turning once. (For a gas grill, preheat grill. Reduce heat. Place zucchini on grill rack over heat. Cover and grill as directed.)
  3. On a serving platter arrange warm zucchini and mozzarella. Sprinkle with dill and crushed red pepper. Drizzle with lemon juice and the remaining 2 tablespoons olive oil.


  • Stovetop method: To cook zucchini on the stovetop, prepare zucchini as directed in Step 1. Preheat a grill pan over medium heat. Cook zucchini in hot pan for 6 to 8 minutes or until tender, turning once. Continue as directed.

Nutrition Facts

(Grilled Zucchini with Mozzarella and Dill)

Servings Per Recipe 4, sugar (g) 2, calcium (mg) 404, pro. (g) 11, iron (mg) 0, Polyunsaturated fat (g) 1, sodium (mg) 323, fiber (g) 1, Potassium (mg) 229, vit. A (IU) 583, cal. (kcal) 265, Mark as Free Exchange () 0, vit. C (mg) 17, Fat, total (g) 22, Thiamin (mg) 0, Monounsaturated fat (g) 7, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 3, Folate (µg) 20, chol. (mg) 40, Riboflavin (mg) 0, sat. fat (g) 9, Niacin (mg) 0

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