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Vegetarian • Gluten free • Serves 4


1 tsp Lemon, fresh zest
3 Zucchinis, medium


1/2 tsp Dijon mustard
1 tsp Lemon juice
2 tsp Maple syrup

Baking & Spices

1 Pepper, ground

Oils & Vinegars

3 tbsp Olive oil
2 tbsp White wine vinegar

Nuts & Seeds

1/4 cup Walnuts, toasted


1/4 cup Pecorino romano or parmesan
  • Nancy Patek

    Grilled Zucchini Ribbon Salad with Walnuts & Pecorino tossed in a Zippy Lemon Vinaigrette

  • Julia Smith

    Zucchini Ribbon Salad with Walnuts and Pecorino tossed in a Lemony Vinaigrette

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