Fresh Zucchini Salad with Parmesan Cheese

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.