Directions:
- Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
- Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Sprinkle Parmesan over salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.17 Kcal (708 kJ) | ||
| Calories from fat | 120.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.38g | 21% | |
|---|---|---|---|
| Cholesterol | 5.56mg | 2% | |
| Sodium | 333.18mg | 14% | |
| Potassium | 748.99mg | 16% | |
| Total Carbs | 6.06g | 2% | |
| Sugars | 0.47g | 2% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 8.35g | 17% | |
| Vitamin C | 54mg | 90% | |
| Iron | 2mg | 11% | |
| Calcium | 134.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 93.68 Kcal (392 kJ) | ||
| Calories from fat | 66.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.41g | 21% | |
|---|---|---|---|
| Cholesterol | 3.08mg | 2% | |
| Sodium | 184.49mg | 14% | |
| Potassium | 414.73mg | 16% | |
| Total Carbs | 3.35g | 2% | |
| Sugars | 0.26g | 2% | |
| Dietary Fiber | 1.01g | 7% | |
| Protein | 4.62g | 17% | |
| Vitamin C | 29.9mg | 90% | |
| Iron | 1.1mg | 11% | |
| Calcium | 74.3mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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