Grilled Zucchini with Arugula Pecorino and Pinenut Salad Recipe

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

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