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Zucchini Salad with Shaved Parmesan

July/August 2010

Your rating: None Average: 4.4 (14 votes)

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



READER'S COMMENT:
"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!! "
Zucchini Salad with Shaved Parmesan Recipe

Makes: Makes 6 servings

Active Time:

Total Time:

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)

Preparation

  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.

Tips & Notes

  • 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

Per serving: 135 calories; 10 g fat (2 g sat, 6 g mono); 4 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 5 g protein; 2 g fiber; 181 mg sodium; 452 mg potassium.

Nutrition Bonus: Vitamin C (53% daily value)

Carbohydrate Servings: 1/2

Exchanges: 1 1/2 vegetables, 2 fat



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