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Zucchini Salad with Shaved Parmesan - Recipes



 
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Description
 

Makes 6 servings

Active Time: 45 minutes, Total Time: 45 minutes

Ingredients

  • 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

Preparation

  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 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.

Nutrition: Per serving: 135 calories; 10 g fat ( 2 g sat , 6 g mono ); 4 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 5 g protein; 2 g fiber; 181 mg sodium; 452 mg potassium.

Nutrition Bonus: Vitamin C (53% daily value)

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