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Fresh Zucchini Salad with Parmesan Cheese

 

.
13

Yield

6

servings

Prep

10

min

Cook

15

min

Ready

40

min

Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

1 medium lemon
*
2 tablespoons olive oil
¼ teaspoon salt
or to taste
½ teaspoon black pepper
or to taste, prefer freshly ground
2 pounds zucchini
small, cut into lengthwise slices about 1/2 inch thick
*
½ cup almonds
sliced and toasted
4 tablespoons Parmesan cheese
or shaved

Directions

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.

Squeeze the juice from the lemon into a small bowl.

Whisk into oil, pepper and salt to combine. Set aside.

Preheat grill to medium-high.

Oil the grill rack.

Grill zucchini slices, turning once, until tender, 6 to 8 minutes.

Arrange the zucchini on a platter and drizzle with the reserved lemon dressing.

Sprinkle almonds, cheese and the lemon peel.

Serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 16g (0.6 oz)
Amount per Serving
Calories 9785% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 149mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 0%
Calcium 6% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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