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Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts

Bobby Flay
  • 35 minutes
  • Serves 4

INGREDIENTS

2 tbsp

Flat-leaf parsley, fresh

1 tsp

Lemon, zest

1

Mint, Fresh leaves

2

Zucchini, medium

1 tbsp

Dijon mustard

1

Honey

1/4 cup

Lemon juice, freshly squeezed

1

Salt and freshly ground black pepper

1

Canola oil

1/2 cup

Olive oil, extra-virgin

2 tbsp

Pine nuts, toasted

1

Pecorino romano, Wedge