Directions:
- Cut both ends off each small zucchini, then core, seed & thinly slice the red bell pepper.
- Place zucchini & red bell pepper in boiling salted water & cook for 2 minutes, then drain & arrange on serving plate.
- Zest the lemon into long, thin strips/curls (The original recipe calls for blanching the zest for 2 minutes, but I don't.), then juice the lemon.
- Mix oil, lemon juice, chopped basil, salt, pepper & sugar.
- Pour over vegetables while they are still warm, then sprinkle with lemon zest & serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.14 Kcal (976 kJ) | ||
| Calories from fat | 189.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.01g | 32% | |
|---|---|---|---|
| Sodium | 30.77mg | 1% | |
| Potassium | 835.95mg | 18% | |
| Total Carbs | 8.01g | 3% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 5.27g | 11% | |
| Vitamin C | 95.2mg | 159% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 14.5mg | 80% | |
| Calcium | 42.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 95.78 Kcal (401 kJ) | ||
| Calories from fat | 77.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 32% | |
|---|---|---|---|
| Sodium | 12.64mg | 1% | |
| Potassium | 343.43mg | 18% | |
| Total Carbs | 3.29g | 3% | |
| Sugars | 0.66g | 6% | |
| Dietary Fiber | 1.04g | 10% | |
| Protein | 2.17g | 11% | |
| Vitamin C | 39.1mg | 159% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 5.9mg | 80% | |
| Calcium | 17.4mg | 4% | |
* 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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