How to Make It
Separate the sliced shallot into rings. In a small skillet, heat 2 tablespoons of the vegetable oil. Add the shallot rings in an even layer and cook over moderate heat until lightly browned, about 5 minutes. With a slotted spoon, transfer to paper towels to drain.
In a medium bowl, combine the remaining 2 tablespoons of oil with the minced shallot and lemon juice and season with salt and pepper. Add the zucchini and toss to coat. Mound the salad on plates. Sprinkle with the parsley, almonds and fried shallot rings. Set the Taleggio wedges beside the salad and serve.