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After grilling, zucchini benefits from both generous salting and some acid, which draws out more sweetness and fruitiness. Red wine or apple cider vinegar are great options, and lemon works, too. Nowadays, I rarely consume grilled zucchini without a hit of something sour. embodies the breezy effortlessness of summer eating. Here, grilled zucchini is combined with bulgur, a grain best known as the main component of tabbouleh, but which also shines as a robust salad ingredient. The sharp dressing is anchored by preserved lemon paste, which delivers the layer of acidity that zucchini thrives upon.
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