Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 5 min
  • Yield: 4 servings
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Ingredients

2 medium zucchini, sliced lengthwise into thin strips

Canola oil

Salt and freshly ground black pepper

1 tablespoon Dijon mustard

1/4 cup freshly squeezed lemon juice

1 teaspoon finely grated lemon zest

Honey

2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish

1/2 cup extra-virgin olive oil

Wedge Pecorino Romano, for shaving

2 tablespoons toasted pine nuts

Fresh mint leaves, torn

Directions

Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.

Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.

Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.

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