196: Zucchini Lemon Salad

For a potluck I decided to make the recipe for Zucchini Salad with Shaved Parmesan. Of course, you know I don’t like cheese, so I’m calling it a more appropriate Zucchini Lemon Salad.

I sliced my zucchini as I usually do, rather than lengthwise, and cooked it on the Foreman grill rather than on a regular grill. I peeled my lemon and cooked the strips as the recipe said to. I toasted almonds on the stove, and made the vinaigrette as per instructions. I omitted the Parmesan cheese. The steps took a little while (grilling, boiling, toasting) but overall the recipe was pretty simple.

Zucchini Lemon Salad

This was pretty good. I enjoyed the lemon and almonds with the zucchini. Was it worth cooking the lemon zest? I’m not sure. I think it probably would have been just as good as a warm salad with regular lemon zest, instead of cooked strips of lemon peel. This was pretty easy, and a good use of zucchini, so I would definitely make this again.

2 thoughts on “196: Zucchini Lemon Salad”

    1. It was totally vegan the way I made it! I’ve linked to the recipe in the post.

      I’ve also made a “vegetarian” tag for recipes, although I haven’t gone back to re-tag old recipes. It’s mostly main dishes, and not salads like this!

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