Zucchini and Tomato Salad
8
Servings
Servings
15m PT15M
Prep Time
Prep Time
15m PT15M
Cook Time
Cook Time
30m
Ready In
Ready In
Recipe: #10601
September 23, 2013
Categories: Fresh Tomatoes, Salads, Vegetable Salad, Side Dishes, Vegetables, Squash, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Picnic, Summer, Microwave, Refrigerator, Diabetic, Gluten-Free, Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Zucchini, Spring more
"This was tweaked from a recipe I found at CDKitchen.com, and makes a nice summer side dish, especially when using fresh vegetables from the garden or farmer's market."
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (92.6 g)
- Calories 32.5
- Total Fat - 2 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 20.4 mg
- Total Carbohydrate - 3.3 g
- Dietary Fiber - 1 g
- Sugars - 2.2 g
- Protein - 1.1 g
- Calcium - 15.6 mg
- Iron - 0.4 mg
- Vitamin C - 15.6 mg
- Thiamin - 0 mg
Step 1
Place zucchini slices in a microwave steamer and cook on high for 4-5 minutes, until vegetables are crisp-tender and their colours are bright.
Step 2
Immediately plunge zucchini into cold water to prevent further cooking, then drain thoroughly.
Step 3
Whisk together Dijon, vinegar and lemon juice; add shallots, oil and basil and whisk to combine well. (Dressing can be made up to 5 days in advance and refrigerated).
Step 4
Toss zucchini with dressing; stir in tomatoes and pepper.
Step 5
Can be served immediately or chilled until ready to serve.
Tips & Variations
No special items needed.
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