Zucchini Salad with Shaved Parmesan

  • Active Time 45m
  • Total Time 45m

6 servings

Drizzle grilled zucchini with a tangy lemon vinaigrette and it becomes an easy vegetable salad. Want a little heat? Add minced fresh jalapeƱo.

Make Ahead Tip: Prepare through Step 4, cover and refrigerate the zucchini, lemon peel and dressing for up to 1 day. Bring to room temperature before serving.

ingredients

  • 1 medium lemon
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 2 pounds small zucchini, cut into lengthwise slices about 1/2-inch thick
  • 1/2 cup sliced almonds, toasted (see Tips)
  • 1/3 cup thinly shaved Parmigiano-Reggiano cheese (see Tips)
  • 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.)

directions

Bring a small saucepan of water to a boil over medium-high heat. Remove the peel from the lemon with a vegetable peeler, making sure not to include any white pith. (Reserve the lemon.) Cut the peel into thin slivers. Add to the boiling water and cook until soft, 4 to 5 minutes. Drain and set aside to cool.

Squeeze the juice from the lemon into a small bowl. Add the oil, pepper and salt and whisk to combine. Set aside.

Preheat the grill to medium-high or place a grill pan over medium-high heat until hot.

Oil the grill rack (see Tips) or the grill pan. Grill the zucchini slices, turning once, until tender, 6 to 8 minutes.

Arrange the zucchini on a platter and drizzle with the reserved lemon dressing. Serve sprinkled with the almonds, cheese and the lemon peel.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 11384

nutrition information per serving

135 calories; 10g total fat; 2g total saturated fat; 4mg cholesterol; 181mg sodium; 8g carbohydrates; 2g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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