Bobby Fly doesn’t just cook a regular green zucchini salad zucchini, and makes this vegetable the basis of the recipe, slightly baking it on grilled and then marinated in mustard-lemon sauce vinaigrette. Gives salad, sprinkled with crunchy pine nuts. friends: 
Time: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 zucchini zucchini sliced into thin strips medium size
- Canola oil
- 1 tbsp. l Dijon mustard
- Salt and freshly ground black pepper
- 1 tbsp. l freshly squeezed lemon juice
- 1 tsp freshly grated lemon peel
- Honey
- 2 tbsp. l finely chopped fresh parsley leaves, plus leaves for decoration
- 1/2 tbsp. extra virgin olive oil
- A piece of pecorino romano cheese, sliced
- 2 tbsp. l roasted pine nuts
- Fresh mint leaves without twigs
Recipes with similar ingredients: zucchini, lemon juice, lemon zest, parsley, mint, pecorino romano cheese, pine nuts, Dijon mustard
Recipe preparation:
- Heat the grill to a high temperature. Grease Zucchini Strips on both sides with canola oil, salt and pepper to taste. Grill for about 1 minute. on each side (up to the first the appearance of characteristic stripes and softness), then shift to a plate.
- For vinaigrette sauce: In a small bowl, mix Dijon mustard, lemon juice, lemon zest, honey to taste, salt and pepper to taste and parsley. Slowly whisk with a whisk, enter olive oil until emulsion. Pour zucchini vinaigrette and leave to marinate for 15 minutes. at room temperature. Sprinkle with cheese chips, pine nuts and mint leaves.
