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This charred zucchini salad with garlic lemon sauce is a celebration of summer’s brightest flavors, where smoky, perfectly grilled zucchini meets a vibrant, tangy dressing. The garlic lemon sauce (made with cottage cheese) adds a zesty punch that dances playfully with hints of sweet honey and creamy accents, creating a truly unforgettable bite. Roasted hazelnuts lend a satisfying crunch, while peppery microgreens introduce a refreshing, unexpected twist. Versatile enough to serve as an appetizer, side, or even a light meal paired with crusty bread, this dish is guaranteed to spark joy at your next gathering.

Grilled zucchini on a plate with a creamy cottage cheese sauce, topped with nuts and greens. Surrounded by a glass of light beverage, small bowls of greens, cheese, nuts, and a honey dipper on the side.

Savor the unique flavors of charred zucchini, feta cheese and hazelnuts, served with a tangy cottage cheese and lemon dressing. It’s perfect as an appetizer or side dish.

You might also like these taco-stuffed zucchini boats, soft and moist zucchini muffins, and this roasted butternut squash salad.

Grilled zucchini slices on a plate with nuts and sauce, garnished with honey drizzled from a honey dipper.

Why You’ll Love It

A versatile dish: Take it to a potluck or offer it as part of a buffet, serve it up as an appetizer or side dish, or add your preferred protein and have it for lunch.
Easy to prepare: There’s nothing difficult about making charred zucchini salad with garlicky lemon sauce.
Gluten-free: This salad is naturally gluten-free.
Really delicious: Tangy cottage and feta cheese, sweet honey, zesty lemon, and crunchy hazelnuts, along with smoky charred zucchini, give this dish a lot of fantastic flavor.

Grilled zucchini on a plate with creamy sauce, microgreens, nuts, and a fork. Sliced bread, lemon wedge, and a glass of white wine in the background.

Charred Zucchini Salad Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Cottage cheese: Cottage cheese has a tangy flavor, becomes thick and creamy when blended, and packs a protein punch. Use whole milk (full fat) cottage cheese for the best flavor.
Zucchini: The star of the dish. You’ll need about 3 or 4 medium ones.
Lemon zest: Adds a pop of citrusy freshness.
Honey: For a contrasting sweetness.
Hazelnuts: To add crunch.
Garlic: To flavor the dressing.
Microgreens: They look pretty and add a pleasing peppery taste.
Extra-virgin olive oil: For richness, flavor and to help char the zucchini.

Ingredients on a marble surface: lemon, olive oil, garlic, hazelnuts, ricotta, microgreens, feta, zucchini, and honey on a cutting board with a knife.

How to Make Charred Zucchini Salad

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the dressing: Puree the cottage cheese until very smooth, then add olive oil, honey, garlic, and lemon zest, as well as a pinch of salt.
Char the zucchini: Slice and score the zucchini, rub with oil and season with salt and pepper. Char on both sides in a skillet, then cut into bite-sized pieces.
Plate and serve: Divide the dressing between serving plates, then top with the microgreens, zucchini, hazelnuts, and feta cheese. Sprinkle with lemon zest and drizzle with extra olive oil and honey if liked, then serve immediately.

Grilled zucchini drizzled with honey, garnished with crumbled cheese and greens on a plate.

Substitutions and Variations

Cottage cheese: If cottage cheese isn’t available, Greek yogurt is a fantastic alternative – skip the blending step and simply whisk it together with the rest of the sauce ingredients.
Nuts: Use almonds, pistachios or walnuts instead of hazelnuts for a different crunch.
Vegetables: Yellow summer squash works beautifully as a substitute for zucchini.
Lemon: Add a splash of lemon juice to the dressing for more of a zip.
Greens: Swap microgreens with arugula for a similar peppery flavor. Or substitute fresh herbs like fresh basil, oregano or parsley for a fragrant twist.
Make it on the grill: If it’s good grilling weather, fire up the grill or smoker and char your zucchini al fresco!

Grilled zucchini on a plate with yogurt sauce, topped with nuts and microgreens. Surrounding are bowls of nuts, cheese, honey, and a glass of juice. A spoon rests on the plate.

Serving Suggestions

As an appetizer: Enjoy this grilled zucchini salad with farinata chickpea pancakes, a smoked salmon breakfast, or crusty bread as a vegetarian appetizer. If you want to have another sauce option, try this avocado sauce for zucchini noodles that would be great.
As a side dish: Serve this salad with Italian steak, pistachio crusted salmon, smoked chicken, baked Tuscan chicken casserole, or tofu.

A fork holds a piece of grilled zucchini with creamy sauce over a salad topped with nuts.

How to Store Charred Zucchini

Store: Store any leftover salad components separately in airtight containers for up to 2 days. Keep the sauce, zucchini and toppings apart to maintain texture and freshness. Reassemble when ready to eat.
Freeze: This salad isn’t suitable for freezing.

Grilled zucchini salad with feta, greens, and nuts on a plate, surrounded by bread, lemon, honey, and a glass of white wine on a marble surface.

Top Tips

Maximize zucchini flavor: Scoring the cut side of the zucchini allows it to absorb more seasoning and helps achieve a beautiful char.
Toast the nuts: Toast the hazelnuts lightly in a dry skillet over a medium heat for 2 or 3 minutes to bring out their natural oils and deepen their flavor.
Perfect char technique: Ensure the pan is hot before adding the zucchini and don’t move it while charring. This undisturbed cooking time ensures deep, flavorful browning on the surface.

Grilled zucchini slices on a plate with creamy sauce, microgreens, and chopped nuts, garnished with a drizzle of oil.

Charred Zucchini Salad FAQs

Can I make this dish ahead?

Yes, it’s perfect for meal prep. Make the lemon-garlic sauce up to a day in advance and store it in an airtight container in the fridge. Char the zucchini ahead of time and refrigerate in a separate container. Assemble the salad just before serving to keep it fresh and vibrant.

Is it best to serve individual portions or use a serving platter?

It’s great either way, so plate it separately for a sit-down meal or on a serving platter for a buffet or to enjoy the salad family-style.

Should I peel the zucchini?

You can if you want, but I like to leave the skin on because it’s tasty and also looks more colorful on the plate.

Grilled zucchini on a plate with cream sauce, nuts, and microgreens, surrounded by sliced bread, a bowl of nuts, a lemon half, and a yellow napkin on a marble surface.

Charred Zucchini Salad with Garlic Lemon Sauce Recipe

Charred zucchini salad on a creamy cottage cheese sauce, garnished with nuts and herbs, served with honey and feta.
Print
5 from 2 votes

Charred Zucchini Salad

By: Bella Bucchiotti
Savor the unique flavors of charred zucchini, feta cheese and hazelnuts, served with a tangy cottage cheese and lemon sauce. It's perfect as an appetizer or side dish.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4

Equipment

Ingredients 

  • 16 Ounces cottage cheese, full-fat
  • 3 Tablespoons olive oil
  • ½ Teaspoon honey
  • 1 Clove garlic, small, peeled and grated
  • 1 Tablespoon lemon zest, about 1 small lemon
  • 1 ½ Pounds zucchini, 3 or 4 medium
  • salt and black pepper, to taste
  • 2 Cups microgreens, loosely packed
  • ¼ Cup hazelnuts, roasted and roughly chopped
  • 4 Tablespoons feta cheese, crumbled

Optional Garnishes:

Instructions 

Make the Dressing:

  • Puree the cottage cheese in a blender or food processor until very smooth.
  • Add 2 tablespoons of olive oil, honey, grated garlic and lemon zest.
  • Pulse a few times to combine and then taste and add salt as needed.

Prepare the Zucchini:

  • Remove the zucchini stems and slice each in half lengthwise.
  • Score the cut side of the zucchini.
  • Rub with 1 tablespoon of olive oil and season generously with salt and pepper.

Char the Zucchini:

  • Heat a skillet over a medium-high heat and add a teaspoon of olive oil.
  • Working in batches if necessary, add the zucchini cut-side down and cook undisturbed for 3 minutes until charred.
  • Flip and cook for 1 minute on the second side until tender-crisp.
  • Remove from the pan and transfer to a cutting board.
  • Cut it into bite-sized pieces.

Assemble the Salad:

  • To serve, spread ¼ of the lemon-garlic sauce over a plate.
  • Top with ¼ each of the microgreens, charred zucchini, hazelnuts, and feta cheese.
  • Garnish with additional lemon zest, olive oil and/or a drizzle of honey if liked. Repeat for 4 servings.

Notes

Maximize zucchini flavor: Scoring the cut side of the zucchini allows it to absorb more seasoning and helps achieve a beautiful char.
Toast the nuts: Toast the hazelnuts lightly in a dry skillet over a medium heat for 2 or 3 minutes to bring out their natural oils and deepen their flavor.
Perfect char technique: Ensure the pan is hot before adding the zucchini and don’t move it while charring. This undisturbed cooking time ensures deep, flavorful browning on the surface.

Nutrition

Calories: 333kcal | Carbohydrates: 13g | Protein: 19g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 34mg | Sodium: 566mg | Potassium: 642mg | Fiber: 3g | Sugar: 8g | Vitamin A: 599IU | Vitamin C: 34mg | Calcium: 223mg | Iron: 1mg
Like this recipe? Rate and comment below!
Ingredients on a marble surface: lemon, olive oil, garlic, hazelnuts, ricotta, microgreens, feta, zucchini, and honey on a cutting board with a knife.
A food processor filled with smooth, creamy mixture sits on a marble countertop.
Four zucchini halves seasoned with salt and pepper, arranged on a wooden cutting board on a marble surface.
Four grilled zucchini slices in a black cast iron skillet on a marble surface.
Grilled zucchini slices with grill marks on a wooden cutting board, next to a knife.
A plate of creamy white sauce garnished with microgreens. Surrounding items include grilled avocado, lemon halves, olive oil, sliced bread, crushed nuts, cheese, greens, and a pepper mill.

This fresh, zesty charred zucchini salad is such a delicious recipe, boasting the freshness of zucchini and microgreens, crunchy hazelnuts, zesty lemon, tangy feta cheese and cottage cheese, and a sweet honey-lemon dressing. It pairs beautifully with anything from grilled chicken to a rack of ribs, and also makes a tasty vegetarian light lunch paired with crusty bread.

Other Recipes to Try 

Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 2 votes

2 Comments

  1. 5 stars
    The grilled zucchini had that smoky bite I love, and the garlic lemon sauce was unbelievably good. The hazelnuts added a crunch I didn’t know I needed!

    Reply