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

Name: Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat the grill to high heat.
2
Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste.
3
Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
4
Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl.
5
Slowly, whisk in the olive oil until emulsified.
6
Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature.
7
Top with shaved cheese, pine nuts, parsley and mint leaves.

332

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: 2 medium zucchini, sliced lengthwise into thin strips, Canola oil, Salt and freshly ground black pepper, 1 tablespoon Dijon mustard, and more.

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

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