Grilled Zucchini with Arugula Pecorino and Pinenut Salad Recipe

Grilled Zucchini with Arugula, Pecorino and Pinenut Salad Recipe

Grilled Zucchini with Arugula, Pecorino and Pinenut Salad Recipe


40 minutes

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Ingredients
  • 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
Details
  • Servings:   4
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   salad
Cuisine
  • italian

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