Monday, June 28, 2010

Grilled Zucchini Salad with Lemon, Almonds, and Parmesan

Even with only a half-share at our CSA, it's still slightly more produce than Joe and I can consume by ourselves, which gives us a great reason to have people over and take vegetables over to other people's parties. While I usually eat zucchini and summer squash lightly sauteed with a little garlic and olive oil, that can get a little tiresome. When I saw this grilled zucchini salad in the latest issue of Eating Well, I thought it would be a great addition to our Top Chef-watching party. I'm not sure if it completely balanced out the peanut butter-honey gelato, wonderful cookies from Love and Olive Oil, and the peanut butter pie, but I made a good faith effort! I altered the recipe slightly to make it a little easier. This would be perfect for a picnic or winery outing, especially since it's so good served at room temperature.

Grilled Zucchini Salad with Lemon, Almonds, and Parmesan

1 medium lemon
2 tbsp extra-virgin olive oil
1/2 tsp freshly ground pepper
1/4 tsp salt
2 lbs small zucchini, cut into lengthwise slices
1/2 cup sliced (or chopped) almonds, toasted
1/3 cup grated Parmesan cheese

1. Zest the lemon and set aside the zest. Squeeze the juice from the lemon into a small bowl. Add oil, pepper, and salt, and whisk to combine. Set aside.
2. Preheat grill or grill pan to medium-high heat until hot. Oil the grilling surface and grill zucchini slices, turning once, until tender, 6 to 8 minutes.
3. Arrange the zucchini on a platter and drizzle with the reserved lemon dressing. Serve sprinkled with almonds, cheese, and lemon zest


ashupe said...

That looks and sounds delicious! We'll definitely try it.

Anonymous said...

And it was absolutely yummy! The lemon was such a refreshing surprise!

Stephanie said...

Sounds fabulous! I'm always looking for new ways to use up zuccini!

Jen said...

This looks delicious! Definitely looking for ways to mix up zucchini preparation and this looks like a must try!