> 2 tbsp olive oil
> 1/2 tsp dried rosemary
> 1 lemon
> 3 tbsp pine nuts
> 2 medium zucchini
> 2 oz blue cheese
Set grill to medium-high. In a large bowl, combine the oil and rosemary. Zest the entire lemon into oil mixture. Squeeze 2 tbsp juice into oil. Season with salt and pepper to taste.
Meanwhile, in a small nonstick skillet, toast the pine nuts on low, stirring constantly, until golden brown in spots. Remove from heat and let cool.
Cut the zucchini into ¼-inch-thick slices. Season with salt and pepper. Grill zucchini 2–3 min. per side, until tender. Add to bowl with oil mixture and toss to coat.
Transfer zucchini to a platter. Crumble the blue cheese over zucchini and top with pine nuts.