Drizzle grilled zucchini with a tangy lemon vinaigrette and it becomes an easy vegetable salad. Want a little heat? Add minced fresh jalapeño.

• 1 medium lemon
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon freshly ground pepper
• ¼ teaspoon salt
• 2 pounds small zucchini, cut into lengthwise slices about ½ inch thick
• ½ cup sliced almonds, toasted (see Tips)
• ⅓ cup thinly shaved Parmigiano-Reggiano cheese (see Tips)

1. 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.
2. Squeeze the juice from the lemon into a small bowl. Add oil, pepper and salt and whisk to combine. Set aside.
3. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
4. Oil the grill rack (see Tips) or the grill pan. Grill zucchini slices, turning once, until tender, 6 to 8 minutes.
5. Arrange the zucchini on a platter and drizzle with the reserved lemon dressing. Serve sprinkled with almonds, cheese and the lemon peel.

Makes 6 servings

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.)