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Grilled Zucchini Bean Salad with Herby Parm Dressing

Prep Time 15 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • 2 medium-large zucchini (about 1.25 lbs), sliced lengthwise into planks
  • Kosher salt + black pepper
  • 1 tbsp olive oil
  • 1 (15 oz) can white beans (butter or cannellini), drained and rinsed
  • 1 cup fresh basil or parsley leaves*
  • Chopped toasted almonds or pistachios

For the dressing:

  • 1 packed cup basil and/or parsley
  • ¼ cup grated parmesan
  • ¼ cup olive oil
  • 3 tbsp lemon juice
  • 1 tsp dijon mustard
  • 1 small garlic clove (optional)
  • ¼ tsp kosher salt
  • Black pepper
  • *You can also sub or add in some arugula if you want more of a green salad.
  • Make it a meal! ~ Serve with any cooked protein. I love it with salmon, chicken, or sausage. You instead add in or top with hunks of fresh mozzarella or feta and serve with some toast.

Items you can prep ahead (optional)

  • Slice 2 medium-large zucchini lengthwise into planks
  • Make the dressing 
  • Grill/cook the zucchini
  • Make the salad

Instructions

  • Preheat a grill or skillet over medium-high heat.
  • Season the zucchini with salt and pepper and drizzle with olive oil. Toss to coat. Grill or pan-fry for 3-4 minutes per side until tender and nicely charred. Let cool slightly, then cut into bite-sized pieces.
  • Meanwhile, make the dressing - add all dressing ingredients to a blender or food processor and blend until smooth and creamy. Taste and adjust with more lemon or salt, if needed.
  • In a large microwavable bowl, toss the beans with about ¼ teaspoon salt, then microwave just to warm them up a bit (about 15 seconds). Add the zucchini, herbs, and about half the dressing. Toss gently using your hands.
  • Transfer to a serving platter and top with the remaining dressing. Top with chopped nuts and a dusting of parm.
  • Serve this with some grilled chicken and toasted bread (ideally topped with summer tomatoes, salt, and olive oil).

Notes

Substitutions:

  • To make vegan, replace the parmesan with 1-2 tbsp miso paste and 2-3 tbsp of toasted nuts (pistachios, walnuts, pumpkin seeds).
  • You can sub in any cooked summer veg for the zucchini or use a mix of different veggies (bell peppers, corn, etc…)
  • Not into beans? Sub with about 1.5 cups of chopped cooked chicken or steak. 

Storage:

  • Store leftovers in an airtight container in the fridge for up to 5 days.

Leftovers + Repurposing:

  • The salad is best eaten at room temp (pop in the microwave for 20-30 seconds), but eating it cold out of the fridge is just fine! Top with some extra lemon, parm, and nuts.
  • Toss it with some cooked pasta for a pasta salad - just add some extra flavor (olive oil, salt, lemon, cheese).