Grilled Zucchini with Arugula, Pecorino and Pinenut Salad

Course Side Dishes Prep Time 20m Total Time 40m

Ingredients in this Recipe

2 ounces pecorino or parmesan cheese, shaved into thin slices using a vegetable peeler
2 tablespoons juice from 1 to 2 lemons
3 cups baby arugula leaves, loosely packed
4 medium zucchini, sliced into 1/2" thick disks or quartered, lengthwise
Kosher salt and freshly ground black pepper
Olive oil, for brushing zucchini

See Full Recipe at Serious Eats