5 small to medium size zucchini, sliced lengthwise into thin strips
Canola oil
Salt and ground black pepper
1tb Dijon mustard
1/4c freshly squeezed lemon juice
1/4ts finely grated lemon zest
Honey (to taste)
2tb finely chopped fresh flat-leaf parsley, plus some for garnishment
1/2c EVOO
Pecorino Romano (to taste)
2tb toasted pine nuts (optional)
Fresh mint leaves, torn
Instructions
Heat grill or cask iron to high heat.
Whisk together 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.
Brush 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.
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.
Originally Submitted
3/11/2013
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