Grated Zucchini Salad with Almonds and Parmesan

My garden is literally bursting with zucchini. It is also hot as heck here in California this August. The ideas of using multiple zucchini at once and avoiding all contact with my oven are both very appealing me. Enter this excellent, fast, and oh so simple raw zucchini salad. One tip, make and serve this immediately. The zucchini tends to get watery if it sits too long or the salad is refrigerated. Add grilled shrimp or chicken and dinner is served. Enjoy!

Grated Zucchini Salad with Almonds & Parmesan

Serves 4 as a side dish

2 medium zucchini

juice of 2 limes

2 TB. extra virgin olive oil

1/2 tsp flaky sea salt

several grinds fresh black pepper

1/3 cup toasted, slivered almonds

1/2 cup grated Parmesan Reggiano or Pecorino Romano

1- Shred zucchini using the largest holes of a box grater. Toss with lime juice, olive oil, salt, pepper, toasted almonds, and grated cheese.