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    Vegetarian, Gluten free


    • 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

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

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