zucchini salad with parmesan
Drizzle grilled zucchini with a tangy lemon vinaigrette and it becomes an easy vegetable salad. Want a little heat? Add minced fresh jalapeño.
1 medium lemon
2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 pounds small zucchini, cut into lengthwise slices about 1/2 inch thick
1/2 cup sliced almonds, toasted
1/2 cup minced fresh jalapeno/pepper
Step 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.
Step 2: Squeeze the juice from the lemon into a small bowl. Add oil, pepper and salt and whisk to combine. Set aside.
Step 3: Preheat the grill to medium-high or place a grill pan over medium-high heat until hot.
Step 4: Oil the grill rack (see Tips) or the grill pan. Grill zucchini slices, turning once, until tender, 6 to 8 minutes.
Step 5: Arrange the zucchini on a platter and drizzle with the reserved lemon dressing. Serve sprinkled with almonds, cheese and the lemon peel.
The recipe and ingredients listed out below are courtesy of EatingWell.com.