Directions:
- Cut the ends off of each zucchini. Using a cheese slicer or vegetable peeler, cut zucchini into thin lengthwise strips. Cut zucchini on all sides, as if peeling a carrot, until the seeds become visible. Discard seeded portion or save for another use. Cut zucchini strips into 1/4-in. widths.
- Place in a strainer; sprinkle with 1/2 teaspoon salt and gently toss to coat. Let stand for 15 minutes. Gently shake strainer. Drain zucchini on paper towels and pat dry.
- Transfer to a large bowl; add the red pepper, tomato and onion. In a small bowl, whisk the oil, vinegar, parsley, oregano, pepper and remaining salt. Pour over zucchini mixture and toss to coat. Cover and refrigerate for at least 30 minutes before serving. Sprinkle with cheese if desired. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.89 Kcal (364 kJ) | ||
| Calories from fat | 63.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 11% | |
|---|---|---|---|
| Sodium | 296.88mg | 12% | |
| Potassium | 217.06mg | 5% | |
| Total Carbs | 5.14g | 2% | |
| Sugars | 3.03g | 12% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 1.16g | 2% | |
| Vitamin C | 46.7mg | 78% | |
| Iron | 0.3mg | 2% | |
| Calcium | 19.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 85.1 Kcal (356 kJ) | ||
| Calories from fat | 62.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.89g | 11% | |
|---|---|---|---|
| Sodium | 290.74mg | 12% | |
| Potassium | 212.57mg | 5% | |
| Total Carbs | 5.03g | 2% | |
| Sugars | 2.96g | 12% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 1.13g | 2% | |
| Vitamin C | 45.7mg | 78% | |
| Iron | 0.3mg | 2% | |
| Calcium | 18.8mg | 2% | |
* 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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