Marinated Zucchini and Yellow Squash Salad

Yunhee Kim

Makes 4 servings (serving size: 1 1/4 cups salad, 1 tablespoon basil oil)


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1/2 cup cider vinegar
4 teaspoons sugar
1/2 teaspoon salt, divided
3 zucchini (about 1 1/2 pounds)
2 yellow squash (about 3/4 pound)
1 garlic clove, peeled
1/2 cup packed fresh basil leaves
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
3 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes


Prep: 15 Minutes
Marinate: 2 Hours

1. Combine vinegar, sugar, and 1/4 teaspoon salt until sugar dissolves. Trim ends of zucchini and squash; cut into thin ribbons with harp-shaped peeler. Add to vinegar mixture. Cover and chill 2 hours or overnight.

2. Bring a small pan of water to a boil; add garlic. Remove with a slotted spoon after 1 minute. Rinse under cold water; set aside. Add basil to boiling water; immediately remove and rinse under cold water. Reserve 1 tablespoon of cooking liquid. Transfer garlic and basil to a food processor, and add lemon juice, olive oil, reserved water, and the remaining 1/4 teaspoon salt. Process until smooth.

3. Drain squash, and divide among 4 plates. Top with cubed mozzarella, and drizzle with basil oil.

Created date

February 2009

Nutritional Information

Calories 159
Fat 8 g
Satfat 3 g
Monofat 4 g
Polyfat 1 g
Protein 9 g
Carbohydrate 14 g
Fiber 3 g
Cholesterol 11 mg
Iron 1 mg
Sodium 271 mg
Calcium 205 mg