Grilled Zucchini Spears with Lemon Vinaigrette

I saw this recipe in my new Cuisine at Home magazine and knew I would make it instantly. This is my new favorite way to cook zucchini. I loved the lemon vinaigrette with the crunchy pine nuts, and salty feta cheese. I paired this dish with a Greek-Style Pork chop... it was a wonderful and delicious dinner. My son especially loved the lemon vinaigrette - he couldn't get enough of it.

Grilled Zucchini Spears with Lemon Vinaigrette:

Adapted recipe by For the Love of Cooking.net

Original recipe from Cuisine at Home, August 2010

Lemon Vinaigrette:

• 1 tbsp olive oil
• 1/2 tbsp Dijon mustard
• 1/2 lemon, juice and zest
• Sea salt and freshly cracked pepper, to taste

Whisk together all of the ingredients in a small bowl. Taste and re-season if necessary.

Zucchini:

• 2 zucchini, quartered lengthwise
• 1 tsp olive oil
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp pine nuts, toasted
• 1 tbsp low fat feta cheese
• 1 tbsp basil, chopped

Toss the zucchini with the olive oil then season with sea salt and pepper in a bowl. Grill the zucchini on the grill (or in a grill pan) on one side until the grill marks appear, about 2 minutes. Flip wedges and grill an additional 1-2 minutes. Cut each quarter in half crosswise, return to bowl.

Pour the vinaigrette over the zucchini. Add the pine nuts, feta cheese, and basil then toss gently to coat evenly. Serve warm. Enjoy.

Click here for a printable version of this recipe - For the love of Cooking.net