Zucchini & Tomato Salad
Recipe: #19518
June 12, 2015
Categories: Salads, Vegetable Salad, Tomato, Onions, Italian, Birthday, Picnic, Grilling (Outdoor), Gluten-Free Low Fat, No Eggs, Vegetarian, Fresh Tomatoes, Zucchini, Kosher Dairy, more
"Not only a lovely salad to serve, but another great way to use those zucchini up! Light Dressing could be used for a lower fat version."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (235.3 g)
- Calories 128.9
- Total Fat - 7.5 g
- Saturated Fat - 2 g
- Cholesterol - 13.9 mg
- Sodium - 89.4 mg
- Total Carbohydrate - 11.9 g
- Dietary Fiber - 3 g
- Sugars - 7.9 g
- Protein - 4.9 g
- Calcium - 115.7 mg
- Iron - 0.9 mg
- Vitamin C - 99.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the oil in a pan or on a preheated BBQ and cook onion and zucchini for 2-3 minutes each side or until tender. Remove the onion and zucchini to a large bowl and add garlic to the pan stirring through for a few minutes until heated through, being careful not to burn the garlic. Add garlic to the bowl with the onions and zucchini.
Step 2
Add the capsicum, tomatoes, basil and dressing to the bowl that has he onion, zucchini and garlic and toss to coat. Refrigerate for 10 minutes.
Step 3
Arrange salad on serving plates and sprinkle with parmesan.
Step 4
Serve.
Tips
No special items needed.
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