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
adapted from: Eating Well August 2010
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