Grilled zucchini and mozzarella salad: A flavourful side to make during peak produce season

What to make with all that fresh summer produce? You can’t go wrong with this grilled zucchini, mozzarella and pesto salad from Andrea Buckett’s Essential Cottage Cookbook. And if you’re entertaining, you can grill the summer squash in advance for ease.

Though it calls for zucchini, radishes, basil and cherry tomatoes, this side is endlessly versatile. Buckett said any tomato variety will work — if they’re large, simply chop them up before adding them. And if you’re not a fan of zucchini, try using grilled peaches or nectarines instead. “Swapping ingredients is my favourite!” she said.

Buckett also includes her recipe for a budget-friendly pesto, which swaps pine nuts for hemp seeds (also great for those with nut allergies!). Read on for how to make this delightful salad, perfect for serving right now. 

The following has been reprinted, with permission, from The Essential Cottage Cookbook: Simply Delicious Recipes for Cottages, Cabins, and Wherever Your Travels Take You.

Grilled Zucchini & Mozzarella Salad with Pesto

By Andrea Buckett

We grill a lot of zucchini during the summer cottage season because it's abundant, inexpensive, and the perfect vegetable addition to any summer meal. It's also delicious served at room temperature, in a salad like this one, which means you can either cook it in advance (or use leftovers) and store it in the fridge until you're ready to assemble it. Tossed with a sweet basil pesto and adorned with creamy mozzarella and crispy radish rounds, this salad is a stone-cold stunner!

Ingredients

• 3 zucchini, halved lengthwise
• 2 teaspoons oil
• 10 cherry tomatoes, halved
• ¼ cup Nut-Free Arugula & Basil Pesto (see below) or store-bought pesto
• Salt and pepper
• One 7 oz (200 g) ball fresh mozzarella cheese, drained (see Tip)
• 4 radishes, thinly sliced
• Torn fresh basil, for garnish

Preparation

1. Preheat a clean barbecue to high heat (425–450°F).

2. To GRILL: Brush the zucchini with the oil. Grill for about 3 minutes per side or until dark grill marks appear and the zucchini is still tender-crisp. Do not overcook, or it will get soggy as it cools. Transfer the zucchini to a plate to cool.

3. Cut the cooled zucchini on the bias into 1-inch pieces. If not preparing the salad immediately, transfer the zucchini to an airtight container and refrigerate for up to 2 days.

4. TO SERVE: In a large bowl, combine the zucchini, tomatoes, and pesto. Season with salt and pepper and stir to combine. Arrange the salad on a serving plate.

5. Rip the cheese into bite-sized pieces and scatter on top of the vegetables. Garnish with the radishes and basil. Serve immediately.

TIP: Do not use a block of mozzarella for this recipe. Instead, opt for fresh mozzarella that is stored in water. It’s much more tender and has a milder, milkier flavor.

Serves 4

Nut-Free Arugula & Basil Pesto

There’s a reason pesto shows up on menus, in cookbooks, and in your fridge over and over again: it’s exceedingly delicious and versatile. Everyone has their own version. For me, the non- negotiables are basil, garlic, and Parmesan. Of course, pine nuts are a classic inclusion, but I don’t want to have to remortgage my house! So I opt for hemp seeds, which also makes this pesto nut-free for my friends who can’t have nuts. Basil is sweet, so adding peppery arugula offers a tasty contrast. While olive oil is traditional, I have found that, depending on the brand, it can make pesto taste bitter. Instead, I add some olive oil for flavor, but mostly use canola, a neutral oil that allows the other flavors to shine.

Ingredients: 

• 3 cloves garlic
• ½ cup hemp seeds
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 cups packed arugula
• 2 cups packed fresh basil
• ½ cup canola oil
• 3 tablespoons olive oil + more to taste
• 1 tablespoon lemon juice
• ½ cup grated Parmesan cheese

Preparation: 

1. TO MAKE IT: In a food processor, combine the garlic, hemp seeds, salt, and pepper. Process on low for 20–30 seconds, scraping down the sides of the bowl as needed, until the mixture looks like sand.

2. Tear up the arugula and add it to the food processor. Add the basil, canola oil, olive oil, and lemon juice. Process on low for 30–45 seconds, scraping down the sides of the bowl as needed. Add the cheese and process on low for 10 seconds. If you like pesto a little thinner, add about 1 tablespoon more olive oil. Transfer the pesto to a glass jar or airtight container. Store in the fridge for up to 2 weeks.

3. TO TAKE IT: Transport in a cooler and place in the fridge when you arrive.

4. TO SERVE IT: Slather it on a sandwich, stir it into pasta salad, use it to top grilled chicken or fish, or add it to my Hearty Chicken & Vegetable Soup with Pesto.

Makes about 1¾ cups

Excerpted from The Essential Cottage Cookbook: Simply Delicious Recipes for Cottages, Cabins, and Wherever Your Travels Take You by Andrea Buckett. Copyright© 2025 Andrea Buckett. Photography by Betty Shin Binon. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.