Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3
Tiffany Vickers Davis and Phillip Rhodes
Recipe by Cooking Light July 2014

Gallery

Credit: Jennifer Causey; Styling: Missy Neville Crawford

Recipe Summary

total:
9 mins
Yield:
Serves 4 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice zucchini into thin ribbons using a vegetable peeler; toss with parsley, onion, and vinaigrette. Sprinkle with cheese.

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Nutrition Facts

132 calories; fat 9.1g; saturated fat 2.2g; mono fat 5.3g; poly fat 1g; protein 4g; carbohydrates 10g; fiber 3g; cholesterol 6mg; iron 1mg; sodium 244mg; calcium 84mg.
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