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Yunhee Kim Photo by: Yunhee Kim

Marinated Zucchini and Yellow Squash Salad

Health MARCH 2009

  • Yield: Makes 4 servings (serving size: 1 1/4 cups salad, 1 tablespoon basil oil)
  • Prep time:15 Minutes

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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 159
  • Fat: 8g
  • Saturated fat: 3g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 9g
  • Carbohydrate: 14g
  • Fiber: 3g
  • Cholesterol: 11mg
  • Iron: 1mg
  • Sodium: 271mg
  • Calcium: 205mg
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Marinated Zucchini and Yellow Squash Salad recipe

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