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Grilled Zucchini with Arugula, Pecorino and Pinenut Salad Recipe
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
Directions
Learn how to make this recipe at Serious Eats