The grilled zucchini and arugula side dish is delightful for accompanying impromptu summer dinners with bread and tomatoes and pizza, but it can always be appreciated. It is also great during Sunday lunch to accompany meat or fish dishes. In summer, you can find them at a good price, while in autumn/winter it tends to rise, but nowadays we can always find them on the market as well as the cultivated arugula. The cultivated arugula indicated with this side dish can be found in supermarkets already beautifully packaged. Compared to the one that grows spontaneously in the fields, it has a sweeter, less bitter taste that some may prefer. Personally, I go crazy for the Apulian one that fortunately grows 🙂 right near my house.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 4 People
- Cuisine: Italian
Ingredients
- Zucchini (1 large)
- 1.75 oz Arugula (Fresh)
- to taste White Wine Vinegar (Or balsamic)
- to taste Extra Virgin Olive Oil
- to taste Fine Salt
Preparation
Thinly slice the zucchini (it’s better to use a slicer). Grill the slices on an electric grill or directly over the flame, even in a non-stick pan, and cook by turning them with a fork on both sides.
Season the zucchini layers with a little salt, a few drops of vinegar, a drizzle of extra virgin olive oil, and add the cleaned, torn arugula.
Cover the dish with the prepared side dish with plastic wrap and store it in the refrigerator until serving time so that the thinly sliced zucchini does not dry out.
In fact, I recommend preparing the grilled zucchini and arugula side dish in advance and letting it rest in the refrigerator for about half an hour before serving.
Grilled Zucchini and Arugula Side Dish
Tip for the grilled zucchini and arugula side dish: For those who prefer, you can also use balsamic vinegar, which is less tangy and contrasts with the arugula. It’s better not to have leftovers, as the texture will change with wilted zucchini. Come take a peek on Pinterest at The Culinary Recycler
