| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 212 | 13.3g | 2.9g | 15.4g |
| sugars | fibre | protein | salt |
| 2.9g | 5.2g | 7.8g | 0.6g |
Why I Love Italian Grilled Zucchini and Cannellini Bean Salad
Whenever a hot summer day rolls in, my mind travels back to my childhood when my Nonna would whip up this cooling Italian recipe known as Grilled Zucchini and Cannellini Bean Salad. I have fond memories of helping her cut chunks of zucchinis, picking fresh herbs from the garden, and sprinkling cheese over the zesty balsamic dressed salad. There was something about the parade of fresh ingredients and the comforting rhythm of this family tradition that stuck with me all these years.
The Taste of Tradition, with a Twist
The Grilled Zucchini and Cannellini Bean Salad is a true testament to the simple, yet delicious approach of Italian cooking. It’s a dish that captures the bold, vibrant flavors of my heritage, married with a refreshing medley of garden-fresh ingredients. The crunch of the zucchini, the creaminess of the cannellini beans, and the tangy hint of lemon is a symphony of flavors that hits all the right notes in your palate. While this wouldn’t be out of place on the table at an upscale gourmet food restaurant, it’s a recipe that has been passed down in my family for generations.
Quality Ingredients And Simplicity
The secret behind this particular recipe is respecting the quality of ingredients. Begin with fresh zucchinis and use authentic cannellini beans. The onion and garlic bring a wonderful aroma to the dish while the blend of fresh basil and parsley delivers a refreshing kick. I’ve always admired the Italian devotion to fresh, seasonal ingredients, something I credit to the legendary Italian chef, Mario Batali.
The result is a nutritional powerhouse that’s not only a pleasure to eat but also a joy to prepare. The Grilled Zucchini and Cannellini Bean Salad perfectly encapsulates the magic that happens when you blend Italian tradition with modern culinary twists. As a grandfather, the joy I now find is watching my grandchildren partake in the same tradition, sprinkling the Parmesan and mixing the salad at our family table.
As I hike through the trails of New Jersey, I often find myself hoping that they too will hold onto these recipes, these memories filled with laughter, love, and, of course, delicious food. The tradition of food – and the love for this particular Grilled Zucchini and Cannellini Bean Salad – is a legacy I hope to pass on to them.
What You’ll Need
- 3 medium zucchinis
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 large red onion, diced
- 2 cloves garlic, minced
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- Juice of 1 lemon
- 1 cup shredded Parmesan cheese
Method
Step One
Preheat your grill to medium-high heat.
Step Two
Slice the zucchinis into 1/4 inch thick rounds. Brush each round with olive oil and season with salt and pepper to your liking.
Step Three
Arrange the zucchini rounds on the preheated grill and cook for about 2 minutes on each side or until they have nice grill marks. Transfer the grilled zucchinis to a plate and set aside.
Step Four
In a large bowl, combine the drained and rinsed cannellini beans, diced red onion, minced garlic, chopped fresh basil, and chopped fresh parsley.
Step Five
To that same bowl, add the balsamic vinegar, extra-virgin olive oil, Dijon mustard, and juice of 1 lemon. Toss all the ingredients to coat everything evenly. Season with additional salt and pepper to taste if desired.
Step Six
Add the grilled zucchini to the bowl with the other ingredients and toss to combine.
Step Seven
Before serving, sprinkle the shredded Parmesan cheese over the salad. Enjoy this healthy and flavourful Grilled Zucchini and Cannellini Bean Salad warm or at room temperature.
