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Zucchini Salad with Shaved Parmesan

  • 6servings
  • 45minutes
  • 135calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, E
MineralsCopper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 medium lemon

  2. 2 tablespoon(s) extra-virgin olive oil

  3. 1/2 teaspoon(s) freshly ground pepper

  4. 1/4 teaspoon(s) salt

  5. 2 pound(s) small zucchini , cut into lengthwise slices about 1/2 inch thick

  6. 1/2 cup(s) sliced almonds , toasted (see Tips)

  7. 1/3 cup(s) thinly shaved Parmigiano-Reggiano cheese (see Tips)

Instructions Jump to Ingredients ↑

  1. 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.

  2. Squeeze the juice from the lemon into a small bowl. Add oil, pepper, and salt and whisk to combine. Set aside.

  3. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.

  4. Oil the grill rack (see Tips) or the grill pan. Grill zucchini slices, turning once, until tender, 6 to 8 minutes.

  5. Arrange the zucchini on a platter and drizzle with the reserved lemon dressing. Serve sprinkled with almonds, cheese, and the lemon peel.

  6. Exchanges: 1 1/2 vegetables, 2 fat. Carbohydrate Servings: 1/2. Nutrition Bonus: Vitamin C (53% daily value).

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