Ingredients
Equipment
Method
Grill the zucchini
- Brush zucchini planks with 2 tablespoons olive oil and season with salt and black pepper to taste.
- Preheat a grill or grill pan to medium-high and oil the grates.
- Grill zucchini for 3–4 minutes per side until deep grill marks form and zucchini is tender.
- Remove grilled zucchini and cut into pieces.
Make the lemon vinaigrette
- Whisk all vinaigrette ingredients together until smooth.
Assemble the salad
- Toss arugula with most of the vinaigrette and spread it on a serving platter.
- Arrange grilled zucchini over the greens.
- Top with shaved parmesan, toasted pine nuts, fresh basil, and lemon zest, then drizzle with the remaining vinaigrette.
Notes
For the strongest grill marks, keep the grill preheated and avoid overcrowding so zucchini gets contact heat. Store leftovers in the refrigerator up to 2 days, but dress right before serving for best texture. Freezing is not recommended. If you want a dairy-light version, use a shaved vegan parmesan style or omit the parmesan and add extra lemon zest for brightness.
