Zucchini Salad with Shaved Parmesan
Drizzle grilled zucchini with a tangy lemon vinaigrette and it becomes an easy vegetable salad. Want a little heat? Add minced fresh jalapeño.
Source: EatingWell Magazine, July/August 2010
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Per Serving:
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.
Exchanges:
1 1/2 vegetables, 2 fat
