Grilled Zucchini with Caprese Salad and Rocket (Arugula) Salsa: A Fresh & Tasty Side Dish, Ready for Summer

This is another simple, quick and very tasty Jill Dupleix recipe from her new column in Delicious magazine. (I made her "Curried Egg" Garden Salad from the same column last week). This Grilled Zucchini with Caprese Salad and Rocket (Arugula) Salsa is a great side dish and a perfect way to ring in summer and liven up plain zucchini. I used some bocconcini cut in half, along with some very sweet local grape tomatoes and basil from my CSA box. The small zucchini (pretty much a year-round veggie here), baby arugula and parsley were also all local--which makes me happy.


Dupleix says, "The flavours of zucchini and tomato with fresh cheese and a zippy herb sauce make it feel as though summer is never going to end. Make this a main meal with a platter of prosciutto or grilled fish."

Grilled Zucchini with Caprese Salad and Rocket (Arugula) Salsa

by Jill Dupleix, Delicious Magazine Volume 7 / Issue 3

(Serves 4)

4 zucchini, very thinly sliced lengthways

1 Tbsp extra virgin olive oil

4 vine-ripened tomatoes, seeds removed, chopped

2 x 120g (about 4 ounces) buffalo mozzarella balls, drained, chopped

1/2 cup basil leaves

Rocket (Arugula) Salsa

1 cup rocket (arugula) leaves, stems removed

1 cup flat-leaf parsley leaves

1 garlic clove, finely chopped

1 Tbsp tiny salted capers, rinsed, drained

1 Tbsp red wine vinegar

1/4 cup (60ml) extra virgin olive oil

For the rocket salsa, place ingredients in a food processor, season with sea salt and pepper, then process until smooth. Loosen with a little water. Set aside.

Preheat chargrill or barbecue to medium-high. Brush zucchini with oil and grill, turning once, for 5 minutes until lightly charred. Arrange zucchini on plates and top with tomato and mozzarella. Season, then drizzle with rocket salsa. Top with basil leaves.

Per serving: 1672 kj (400 cal), Fat 34.9g (sat fat 12.2g), protein 13.5g, carb 5.8g, fiber 4.9g, chol 30mg, sodium 275mg.

Notes/Results: Really good! What's not to like? The zucchini gets new life topped with the caprese-style salad and the peppery (from the arugula) and tangy (from the red wine vinegar and capers) salsa. (Although I do think it is actually more of a pesto than a salsa). It's a fresh-tasting and easy side dish that pairs well with grilled meat, poultry or fish. I served it with some simple lamb patties (ground lamb mixed with grated onion, garlic, chopped cilantro, mint and parsley, cumin, salt and pepper), and it made a great light dinner for a warm night. I will make this again.


I am sending this one to Side Dish Showdown, the monthly event hosted by my friend Reeni at Cinnamon Spice & Everything Nice. Reeni will be rounding up all of this month's fabulous sides at her blog after the end of the month (which is in just a few days--yikes! Where does the time go?!), so stop by and check them all out.

Happy Aloha Friday!