Marinated Zucchini Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 lb zucchini, washed, sliced paper thin (or comparable squash such as crookneck or pattypan) 1 large lemon, juice of, more to taste 2 garlic cloves, crushed and cut in half 1-2 tablespoon extra virgin olive oil salt fresh ground black pepper 2-3 tablespoons fresh basil or fresh parsley, chopped
Note: It is your choice to peel or not peel the zuchhini.
Toss the thinly sliced zucchini (I used the slicing attachment with my food processor) with the lemon juice, garlic halves, olive oil; salt and pepper to taste. Remember to use a non-reactive bowl for marinating.
Cover bowl and refrigerate 4-8 hours, stirring occasionally.
Once you are ready to serve the salad, remove the garlic cloves. Save one garlic clove, finely minced and toss back into the salad along with the fresh herb of choice. *Important*: stir in the fresh herbs with the zucchini mixture [just] before serving.
Adjust seasoning if necessary.
Best eaten within 24 hours.
Number of Servings: 4
Recipe submitted by SparkPeople user HEART2HAND2.
Toss the thinly sliced zucchini (I used the slicing attachment with my food processor) with the lemon juice, garlic halves, olive oil; salt and pepper to taste. Remember to use a non-reactive bowl for marinating.
Cover bowl and refrigerate 4-8 hours, stirring occasionally.
Once you are ready to serve the salad, remove the garlic cloves. Save one garlic clove, finely minced and toss back into the salad along with the fresh herb of choice. *Important*: stir in the fresh herbs with the zucchini mixture [just] before serving.
Adjust seasoning if necessary.
Best eaten within 24 hours.
Number of Servings: 4
Recipe submitted by SparkPeople user HEART2HAND2.
Nutritional Info Amount Per Serving
- Calories: 80.3
- Total Fat: 6.8 g
- Cholesterol: 0.0 mg
- Sodium: 3.0 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 1.4 g
- Protein: 0.7 g
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