Grilled Zucchini with Arugula, Pecorino and Pinenut Salad
- 4 medium zucchini, sliced into 1/2" thick disks or quartered, lengthwise
- Olive oil, for brushing zucchini
- Kosher salt and freshly ground black pepper
- 3 cups baby arugula leaves, loosely packed
- 2 tablespoons juice from 1 to 2 lemons
- 3 tablespoons extra virgin olive oil
- 2 ounces pecorino or parmesan cheese, shaved into thin slices using a vegetable peeler
- 2 tablespoons toasted pinenuts
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- 1 to 2 lemons, juice from (2 tablespoons)
- Baby arugula, loosely packed leaves (3 cups)
- Pinenuts, toasted (2 tablespoons)
- Zucchini, medium (4)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (1)
- Olive oil, extra virgin (3 tablespoons)
- Dairy
- Pecorino or parmesan cheese (2 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published July 11, 2012 (7 months ago).
24 people saved this recipe.
