Heat the grill to high heat.
Brush the zucchini on both sides with Grape Seed oil and season with salt and pepper, to taste.
Grill for just about 8 minutes (until slightly charred and wilted), dice them into3/4 inch cubes then mound on a platter.
Whisk together the Citron wine, Dijon mustard, lemon zest, and salt and pepper, to taste, and parsley in a small bowl.
Slowly, whisk in the olive oil until emulsified.
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.