Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts (Bobby Flay) Recipe

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Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts (Bobby Flay)
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Ingredients:

Directions:

  1. Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
  2. 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 emulsified.
  3. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 297.58 Kcal (1246 kJ)
Calories from fat 293.54 Kcal
% Daily Value*
Total Fat 32.62g 50%
Sodium 44.65mg 2%
Potassium 82.16mg 2%
Total Carbs 2.08g 1%
Sugars 0.68g 3%
Dietary Fiber 0.39g 2%
Protein 0.96g 2%
Vitamin C 10.5mg 17%
Iron 0.5mg 3%
Calcium 7.5mg 1%
Amount Per 100 g
Calories 484.4 Kcal (2028 kJ)
Calories from fat 477.82 Kcal
% Daily Value*
Total Fat 53.09g 50%
Sodium 72.68mg 2%
Potassium 133.74mg 2%
Total Carbs 3.39g 1%
Sugars 1.11g 3%
Dietary Fiber 0.64g 2%
Protein 1.57g 2%
Vitamin C 17mg 17%
Iron 0.8mg 3%
Calcium 12.3mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.6
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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