Fresh Zucchini Salad with Parmesan Cheese
.
Yield
6 servingsPrep
10 minCook
15 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
lemon
|
*
|
| 3E+1 | ml |
olive oil
|
|
| 1.3 | ml |
salt
or to taste |
|
| 2.5 | ml |
black pepper
or to taste, prefer freshly ground |
|
| 907.2 | g |
zucchini
small, cut into lengthwise slices about 1/2 inch thick |
*
|
| 118 | ml |
almonds
sliced and toasted |
|
| 6E+1 | ml |
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.
