Grilled Zucchini Salad

Zucchini is my favorite vegetable. Grilling zucchini is a great way to cook it. This recipe is from Bobby Flay. You can find the original here. I've switched a few things around and changed a few ingredients.

Ingredients:

• 2 large zucchini (for 2 servings. If you're cooking for more do 1 zucchini per person)
• Olive oil
• 1 lemon, zested and juiced
• 2 Tbsp. Dijon mustard
• Parmesan cheese, for shaving
• Salt and pepper
• Fresh parsley

Directions:

1. Preheat the grill to medium high heat. While the grill is heating up, slice zucchini thin. It helps to use a mandolin, but if you don't have one just use a knife carefully. I usually avoid the seedy middle area. If you want to do the same, just slice around it until that's all that's left.
2. Drizzle some olive oil on the zucchini and season with salt and pepper.
3. Grill the zucchini, 1-2 minutes per side. 



[Step 3]

4. Prepare the marinade. In a bowl combine the Dijon mustard, lemon juice, lemon zest, handful of chopped fresh parsley, and salt and pepper to taste. Drizzle in olive oil while constantly whisking until the mixture has emulsified. You'll end up using between 1/4 to 1/2 cup of olive oil. 
5. Transfer the grilled zucchini to the marinade and let sit for about 15 minutes. 

[Step 5]

6. Pile the zucchini onto a salad plate, shaking off any excess marinade. Top with shaved Parmesan and serve.