Barbequed Zucchini Salad

All I really have to say is that when someone gives you a zucchini that looks like this…

It is time to get creative.

Jenni from work left this bad boy on my desk last week. Even though I know it wasn’t meant as such, I felt like it was almost a challenge. A challenge to see what crazy thing I could come up with when an enormous zucchini was involved.

So I took that challenge, a barbeque and some choice ingredients and I got busy.

Keep in mind that I only used half… yes HALF… of the zucchini for this salad. The other half is currently in the oven becoming two loaves of bread.

Which is how I plan on thanking Jenni for her insane produce.

You will need…

2 medium zucchini, sliced lengthwise into thin strips
Canola oil
Salt and freshly ground black pepper
1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
1 tablespoon honey
2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
1/2 cup extra-virgin olive oil
Wedge Pecorino Romano, for shaving

2 tablespoons toasted pine nuts
Fresh mint leaves, torn

Start by heating the grill to high heat.

Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste.

Grill the strips of zucchini for just about 1 minute per side (until slightly charred and wilted).

Remove them to a platter or salad bowl.

Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl.

Slowly, whisk in the olive oil until the mixture has emulsified.

Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature.

Top with shaved cheese, pine nuts, parsley and mint leaves.

Toss and serve warm.

I hope ya’ll like zucchini. More is a’commin’!

Love and Beer Floats