Zucchini Salad with Shaved Parmesan

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Zucchini Salad with Shaved Parmesan

Recipe Type: Salad and Salad Dressing, Zucchini Squash, Parmigiano-Reggiano Cheese
Yields: 6 servings
Prep time: 20 min

Ingredients:

1 medium-size lemon
2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly-ground pepper
1/4 teaspoon salt
2 pounds small zucchini squash, cut into lengthwise slice about 1/2-inch thick
1/2 cup sliced almonds, toasted*
1/3 cup thinly-shaved Parmigiano-Reggiano cheese**

* Toasting almonds: To toast sliced or chopped nuts, place in a small dry frying pan and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, approximately 2 to 4 minutes.

** Use your vegetable peeler to shave off thin cheese slices.

Preparation:

Bring a small saucepan of water to a boil over medium-high heat. Remove the peel from the lemon with a vegetable peeler (making sure not to include any white pith); reserve the lemon and set aside. Cut the lemon peel into thin slivers. Add the lemon slivers to the boiling water and cook approximately 4 to 5 minutes or until soft. Remove from heat, drain, and set aside to cool.

Lemon Dressing:  Squeeze the juice from the lemon into a small bowl. Whisk in the olive oil, pepper to combine; set aside. NOTE: This Lemon Dressing may be made ahead of time and stored in the refrigerator. Bring to room temperature when ready to serve.

Preheat your grill to medium-high or place a grill pan over medium-high heat on your stovetop until hot. Oil the grill rack or the grill pan.

Grill the zucchini slices, turning once, approximately 6 to 8 minutes or until tender; remove from grill.

Arrange the grilled zucchini slices on a platter and drizzle with the reserved Lemon Dressing. Serve sprinkled with almonds, parmesan cheese, and the lemon peel.

Makes 6 servings.