Grilled Zucchini Ribbon Salad With Walnuts & Pecorino Recipe

Name: Grilled Zucchini Ribbon Salad With Walnuts & Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Medium Zucchinis; 1/2 Tablespoons Olive Oil; Fresh Ground Pepper, to taste; 1/4 cups Toasted Walnuts, Roughly Chopped; 1/2 cups Shaved Pecorino Romano (or Parmesan Cheese; Loosely Packed); FOR THE VINAIGRETTE:; 2 Tablespoons Olive Oil; 2 Tablespoons White Wine Vinegar; 2 teaspoons Maple Syrup; 1 teaspoon Lemon Juice; 1/2 teaspoons Dijon; 1 teaspoon Fresh Lemon Zest

Servings: persons

4 whole Medium Zucchinis
1/2 Tablespoons Olive Oil
Fresh Ground Pepper, to taste
1/4 cups Toasted Walnuts, Roughly Chopped
1/2 cups Shaved Pecorino Romano (or Parmesan Cheese; Loosely Packed)
FOR THE VINAIGRETTE:
2 Tablespoons Olive Oil
2 Tablespoons White Wine Vinegar
2 teaspoons Maple Syrup
1 teaspoon Lemon Juice
1/2 teaspoons Dijon
1 teaspoon Fresh Lemon Zest

1
Preheat grill over medium-high heat.
2
Using a vegetable peeler, peel the zucchini into ribbons, discarding the seedy center. Toss ribbons in olive oil to coat, then season with ground pepper.
3
Working in multiple batches of 8 or so ribbons at a time, arrange on the grill. Grill for a minute or so (depending on the temperature of your BBQ) until zucchinis are lightly marked. It is only necessary to grill one side of the zucchini. They should be slightly softer but not limp. Continue until all zucchini ribbons have been grilled.
4
To prepare vinaigrette, whisk together olive oil, white wine vinegar, maple syrup, lemon juice, dijon and lemon zest.
5
Toss ribbons in vinaigrette and top with walnuts and Pecorino. Serve immediately.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 whole Medium Zucchinis, 1/2 Tablespoons Olive Oil, Fresh Ground Pepper, to taste, 1/4 cups Toasted Walnuts, Roughly Chopped, and more.

Yes, Grilled Zucchini Ribbon Salad With Walnuts & Pecorino falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Zucchini Ribbon Salad With Walnuts & Pecorino

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