Fresh Zucchini Salad with Parmesan Cheese
or to taste
or to taste, prefer freshly ground
small, cut into lengthwise slices about 1/2 inch thick
sliced and toasted
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.