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20 minute dinner recipes

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Zucchini Salad with Shaved Parmesan


From EatingWell:  July/August 2010

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

Makes 6 servings | Active Time: 45 minutes | Total Time: 45 minutes



  1. 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.
  2. Squeeze the juice from the lemon into a small bowl. Add oil, pepper and salt and whisk to combine. Set aside.
  3. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
  4. Oil the grill rack (see Tips) or the grill pan. Grill zucchini slices, turning once, until tender, 6 to 8 minutes.
  5. Arrange the zucchini on a platter and drizzle with the reserved lemon dressing. Serve sprinkled with almonds, cheese and the lemon peel.


Per serving : 135 Calories; 10 g Fat; 2 g Sat; 6 g Mono; 4 mg Cholesterol; 8 g Carbohydrates; 5 g Protein; 2 g Fiber; 181 mg Sodium; 452 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetables, 2 fat

Tips & Notes