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Marinated Zucchini and Yellow Squash Salad

Yunhee Kim
Prep time 15 mins
Marinate time 2 hrs
Yield

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.