April McKinney's Grilled Zucchini with Fresh Lemon Vinaigrette - WSMV News 4

April McKinney's Grilled Zucchini with Fresh Lemon Vinaigrette

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  • 3 Zucchini, sliced in quarters lengthwise, then in 8ths
  • 1 Tbls Extra Olive Oil
  • 3/4 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Dijon Mustard
  • 1 Tbls Lemon Juice
  • 1 tsp Lemon Zest
  • 2 Tbls Olive Oil
  • 1 Garlic Clove, minced
  • 1 Tbls Basil, chopped
  • Pinch of Salt and Pepper
  • Shaved Romano Cheese


  1. Preheat Grill to medium high
  2. Coat sliced zucchini with 1 tbls olive oil, salt and pepper
  3. Grill Zucchini on each side for 2 minutes, until grilled marks are formed
  4. Whisk together Dijon, lemon juice, zest, and remaining olive oil.  Add garlic, basil, and pinch of salt and pepper to dressing.
  5. Once Zucchini has been removed from the grilled, pour over the vinaigrette, and garnish with shaved Romano cheese if desired.
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