In a large nonstick skillet, heat the olive oil over medium heat. Add the almonds and cook, swirling the pan, until golden and fragrant, 2-3 minutes.
Add the zucchini, tossing to coat with the olive oil and almonds. Cook for 60 seconds, stirring, until the zucchini is just barely warmed through and crisp-tender.
Transfer the ingredients to a large bowl and toss with 3 tablespoons lemon juice along with the parsley, salt and pepper. Taste for seasoning; add additional lemon juice, salt and pepper if needed.
Divide onto salad plates and top with plenty of cheese. Serve immediately.
Notes
I was able to locate Emmi USA’s Kaltbach at my local grocery store. If you cannot locate it, classic gruyere cheese will work in the salad as well.