Grilled zucchini salad with hard-boiled eggs, with tuna and olives, another idea to add to our collection of easy and quick zucchini recipes, as tasty as Grilled Zucchini Bundles or Mediterranean Grilled Zucchini Salad. Light, flavorful, economical and very easy, the grilled zucchini salad is a complete and light one-dish meal, ideal also for a lunch away from home — at the beach, at the office or for a picnic — and it’s also a great idea for a light summer dinner. To make it you only need to quickly grill the zucchini sliced with a vegetable peeler, but if you don’t have time you can simply slice them and make a zucchini carpaccio and add the rest of the ingredients; the result will still be excellent. Now let’s go to the kitchen — our big grilled zucchini salad awaits — but first, as always, I remind you that if you want to stay updated on all my other recipes, you can follow my Facebook page and my Instagram profile.

If you love tasty and quick zucchini recipes, take a look:

Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 10 Minutes
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer and Autumn

Ingredients to make grilled zucchini with tuna and hard-boiled eggs

2 zucchini (large)
3 eggs
2 oz Taggiasca olives
5.3 oz tuna in oil (drained)
to taste salt
to taste extra virgin olive oil
to taste mint
to taste lemon juice

Tools

Cast iron griddle
Peeler

Steps to make Grilled Zucchini Salad with Tuna and Hard-Boiled Eggs

Rinse the zucchini and trim the ends. Using a vegetable peeler, remove a strip of skin from one side and the other (this way the first and last slices won’t be fully covered), then use the same peeler to slice as many ribbons as you can.
Heat a nonstick cast iron griddle and quickly grill the zucchini slices — one to two minutes max — just enough to give them some color. Lightly salt them and transfer to a plate with a generous drizzle of oil. Keep them warm as you proceed; they will soften further.
Place the eggs in a pot full of water, bring to a boil and cook for 10 minutes from the boil, then drain and cool before peeling and chopping two of them.
In the same bowl combine the zucchini, the chopped hard-boiled eggs, the drained tuna, mint and olives,
and dress everything with lemon juice. Garnish the salad with the remaining egg cut into wedges and slices of lemon. Our salad is ready to enjoy — it’s good at room temperature or even cold after a few hours of resting.