Zucchini can be bad, just bad. I’ve had bad before and I’ve made bad before. One thing I’ve learned is to always salt my zucchini and let it sit for ten minutes releasing water before blotting it with a paper towel. Less water = tastier zucchini and better texture. Another thing I’ve learned is that I don’t think this vegetable needs much cooking time at all. I steer away from any recipes that have you roast for long periods, opting for barely cooked options that highlight the grill or a quick saute. Oh and lastly I’ve learned that zucchini and lemon are like husband and wife. Never should they be separated (in my kitchen).
So now that I’ve told you my zucchini recipe criteria you can pretty much guess that I liked this zucchini salad. Short cooking time? Check. Lemon? Check. Added salting and blotting step? Check. Extra almond crunch? Mmmh. And this recipe is so durn quick that I’ve only thrown it together oh about 4 times in the last month. And anything that appears even once a month in my kitchen can be considered a staple.
Zucchini Salad with Lemon, Almonds and Parmesan
Taken from Love and Olive Oil
Makes 4 side servings
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
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.
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.
Arrange the zucchini on a platter and drizzle with the reserved lemon dressing. Serve sprinkled with almonds, cheese, and lemon zest.