Grilled Zucchini with Arugula, Pecorino and Pinenut Salad Recipe

Serves: 4 Save

Ingredients (8)

  • 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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