Zucchini Salad with Shaved Parmesan Cheese
Eating Well Magazine; serves 6 as a side dish; 45 minutes to table
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
1/3 cup thinly shaved Parmigiano-Reggiano cheese
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. Add oil, pepper and salt to the juice and whisk to combine. Set aside. Preheat grill to medium-high or place a grill pan over medium-high heat until hot. Oil the grill rack or the grill pan. Grill zucchini slices, turning once, until tender, 6 to 8 minutes. Arrange the zucchini on a platter and drizzle with the reserved lemon dressing.
Serve sprinkled with toasted almonds, shavings of cheese and the softened slivers of lemon peel.