Zucchini Salad with Shaved Parmesan

7 Reviews
From: EatingWell Magazine 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 jalapeño.

Ingredients 6 servings

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  • 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)

Preparation

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  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.
  • 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.
  • 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.)

Nutrition information

  • Per serving: 134 calories; 10 g fat(2 g sat); 2 g fiber; 8 g carbohydrates; 5 g protein; 40 mcg folate; 4 mg cholesterol; 4 g sugars; 0 g added sugars; 336 IU vitamin A; 32 mg vitamin C; 87 mg calcium; 1 mg iron; 194 mg sodium; 455 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 1/2 vegetables, 2 fat

Reviews 7

August 09, 2010
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By: EatingWell User
Just made and ate this recipe. It was an excellent, healthy snack that I will definitely use again for a healthy party snack or just as a side dish. I definitely recommend this dish!!
August 01, 2010
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By: EatingWell User
Thisis soooo good! The shaved parmesan and toasted almonds with the lemon dressing are an amazing compliment to the grilled zucchini.
July 20, 2010
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By: EatingWell User
It was FANTASTIC - my friend said - "this is so good it could almost be dessert!" Keep this on the menu!
July 19, 2010
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By: EatingWell User
looks good ill try it.............i think!?!@
July 17, 2010
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By: cathlinberreth01
Like they said. Crazy easy and crazy good. We were eating them before they were cool and burning our fingers!
June 24, 2010
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By: EatingWell User
Crazy easy good !
June 19, 2010
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By: anad
This is insanely good. Better than candy and really very easy.