Zucchini Salad with Shaved Parmesan - 8g Carbs, 2g Fiber, 0g Sugar
From: EatingWell - July/August 2010
Drizzle grilled zucchini with a tangy lemon vinaigrette and it becomes
an easy vegetable salad. Want a little heat? Add minced fresh jalapeno.
Nutrition Profile - -
Diabetes appropriate | Healthy weight | Heart healthy | Low calorie |
Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium |
Gluten free
Active Time: 45 minutes
Total Time: 45 minutes
Servings: 6
1 medium lemon
2 Tbsp extra-virgin olive oil
1/2 tsp freshly ground pepper
1/4 tsp salt
2 lb small zucchini, cut into lengthwise slices about 1/2 inch thick
1/2 cup sliced almonds, toasted (see Tips)
1/3 cup thinly shaved Parmigiano-Reggiano cheese (see Tips)
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.
Squeeze the juice from the lemon into a small bowl. Add oil, pepper and
salt and whisk to combine. Set aside.
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.
Arrange the zucchini on a platter and drizzle with the reserved lemon
dressing. Serve sprinkled with almonds, cheese and the lemon peel.
Tips & Notes
Make Ahead Tip:
Prepare through Step 4, cover and refrigerate the zucchini, lemon peel
and dressing for up to 1 day. Bring to room temperature before serving.
Tips:
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.)
Servings: 6
Nutrition per Serving:
135 Calories, 10g Fat, 2g Sat, 6g Mono, 4mg Cholesterol, 5g Protein,
8g Carbs, 2g Fiber, 0g Added Sugars, 181mg Sodium, 452mg Potassium
Nutrition Bonus: Vitamin C (53% daily value)
Carbohydrate Servings: 1/2
Exchanges: 1 1/2 vegetables, 2 fat
No comments:
Post a Comment