- 3/4 pound zucchini, cut into 1/4-inch-thick slices
- 3/4 pound yellow squash, cut into 1/4-inch-thick slices
- 2 teaspoons kosher salt, divided
- 1/2 cup thinly sliced sweet onion (such as Vidalia)
- 1 cup water
- 1 cup cider vinegar
- 1/4 cup maple syrup
- 1/4 to 1/2 teaspoon crushed red pepper
- calories 13
- fat 0.1 g
- satfat 0.0 g
- monofat 0.0 g
- polyfat 0.1 g
- protein 0.7 g
- carbohydrate 2.8 g
- fiber 0.7 g
- cholesterol 0.0 mg
- iron 0.2 mg
- sodium 38 mg
- calcium 11 mg
How to Make It
Place a wire rack on a baking sheet. Arrange zucchini and squash slices on rack; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Rinse well under cold water; pat dry with paper towels. Place zucchini, squash, and onion in a medium glass bowl.
Combine remaining 1 teaspoon salt, 1 cup water, and remaining ingredients in a small saucepan; bring to a boil, and pour over vegetables. Weigh down vegetables with a plate. Cover and refrigerate at least 2 hours or overnight. Drain or serve with a slotted spoon.
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.