Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
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  • 1 star values: 0

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

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2010

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Recipe Summary test

total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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 Facts

134 calories; protein 4.8g; carbohydrates 7.8g; dietary fiber 2.5g; sugars 3.8g; fat 10.3g; saturated fat 1.8g; cholesterol 4.1mg; vitamin a iu 335.9IU; vitamin c 31.6mg; folate 40.4mcg; calcium 87.4mg; iron 0.9mg; magnesium 49.3mg; potassium 455mg; sodium 193.9mg; thiamin 0.1mg.
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