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.

Source: Midwest Living
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Ingredients

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Directions

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  • On a baking sheet arrange zucchini in a single layer. Drizzle with 1 tablespoon of the olive oil and sprinkle with salt and pepper.

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  • 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.)

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  • 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

265 calories; 22 g total fat; 9 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 40 mg cholesterol; 323 mg sodium. 229 mg potassium; 3 g carbohydrates; 1 g fiber; 2 g sugar; 11 g protein; 583 IU vitamin a; 17 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 404 mg calcium; 0 mg iron;

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