Directions:
- Combine vinegar, oil, sugar, garlic, salt, basil and pepper then cover and shake to mix well.
- Cook sliced zucchini in small amount of boiling salted water for 3 minutes then drain well.
- Arrange half of the zucchini in single layer in casserole dish.
- Shake dressing then pour half over zucchini.
- Arrange remaining zucchini over first layer then pour on remaining dressing.
- Cover and refrigerate several hours or overnight.
- To serve drain zucchini reserving 1/4 cup dressing.
- Arrange zucchini on a lettuce lined plate and top with sliced green onion.
- Arrange tomato wedges around zucchini then drizzle with reserved dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.89 Kcal (883 kJ) | ||
| Calories from fat | 168.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.75g | 29% | |
|---|---|---|---|
| Sodium | 298.66mg | 12% | |
| Potassium | 634.96mg | 14% | |
| Total Carbs | 7.08g | 2% | |
| Sugars | 3g | 12% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 3.92g | 8% | |
| Vitamin C | 45.2mg | 75% | |
| Iron | 1.3mg | 7% | |
| Calcium | 33.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 103.84 Kcal (435 kJ) | ||
| Calories from fat | 83.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.23g | 29% | |
|---|---|---|---|
| Sodium | 147.05mg | 12% | |
| Potassium | 312.63mg | 14% | |
| Total Carbs | 3.48g | 2% | |
| Sugars | 1.48g | 12% | |
| Dietary Fiber | 0.78g | 6% | |
| Protein | 1.93g | 8% | |
| Vitamin C | 22.3mg | 75% | |
| Iron | 0.6mg | 7% | |
| Calcium | 16.6mg | 3% | |
* 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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