Zucchini & Tomato Salad
Recipe: #29145
March 03, 2018
Categories: Salads, Vegetable Salad, Tomato, Italian, July 4th, Labor Day, Picnic, Potluck, Gluten-Free, Kosher, Low Cholesterol No Eggs, Vegetarian, Zucchini, more
"Not only a lovely side salad to serve, but another great way to use those zucchini up! Light Dressing could be used for a lower fat version of this salad."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (193.8 g)
- Calories 86.7
- Total Fat - 3.7 g
- Saturated Fat - 1.4 g
- Cholesterol - 5.3 mg
- Sodium - 91.6 mg
- Total Carbohydrate - 9.6 g
- Dietary Fiber - 2.8 g
- Sugars - 6.3 g
- Protein - 4.5 g
- Calcium - 108.4 mg
- Iron - 0.7 mg
- Vitamin C - 111.9 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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