Zucchini Salad with Shaved Parmesan

From Eating Well Magazine July/August 2010
adapted from Taste of Home, Alberta McKay, Bartlesville , OK

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 (see Tip below) 
• 1/3 cup thinly shaved Parmigiano-Reggiano cheese (see Tips) 

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.) 

2. 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. 

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

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

Tips: 

Prepare through Step 4, cover and refrigerate the zucchini, lemon peel and dressing for up to 1 day. Bring to room temperature before serving cold.

To toast sliced or chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. 

Use a vegetable peeler to shave thin curls or slivers off a block of hard cheese like Parmigiano-Reggiano. 

To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)