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Zucchini Salad with Shaved Parmesan

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  45 Minutes
  6 servings
Drizzle grilled zucchini with a tangy lemon vinaigrette and it becomes an easy vegetable salad. Want a little heat? Add minced fresh jalapeño.

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.
RECIPE 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).
Zucchini Salad with Shaved Parmesan Recipe at Cooking.com
DIRECTIONS
Bring a small saucepan of water to a boil over medium-high heat. Remove the peel from 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 oil, pepper and salt and whisk to combine. Set aside.


Preheat 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 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 almonds, cheese and the lemon peel.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2010
Nutrition Facts per Serving
Yield:   6 servings
Calories: 135
Fat. Total: 10g
Protein: 5g
Carbohydrates, Total: 8g
Fat, Saturated: 2g
Fiber: 2g
Cholesterol: 4mg
Sodium: 181mg
% Cal. from Fat: 67%
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