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2 tablespoons extra-virgin olive oil
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1/2 teaspoon freshly ground pepper
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2 pounds small zucchini, cut into lengthwise slices about 1/2 inch thick
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1/2 cup sliced almonds, toasted (see Tips)
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1/3 cup thinly shaved parmigiano-reggiano cheese (see Tips)
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Tips: To toast sliced or chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Use a vegetable peeler to shave thin curls or slivers off a block of hard cheese like Parmigiano-Reggiano.
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill).
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