A versatile zucchini salad seasoned with garlic, parsley salt and pepper. This salad can be served warm or cold.
1 cup sliced red onion
1/2 teaspoon freshly minced garlic
4 teaspoons rice wine vinegar
2 cups julienned zucchini
1 cup halved cherry tomatoes
2 teaspoons freshly minced Italian parsley
Freshly ground black pepper
Put the onions and garlic in a large pan with 2 teaspoons rice wine vinegar. Cover the pan and let braise over medium heat.
When the onion is translucent but not soft, remove the pan from the heat, add the zucchini, and toss. The goal is to let the heat from the onions just wilt the zucchini. Toss with the remaining 2 teaspoons rice wine vinegar, the cherry tomatoes, and parsley. Season with salt and pepper to taste and serve.
Recipe makes 2 to 3 servings.
Serving size: 1 cup
Calories: 54; Total Fat: 0.5g; Saturated Fat: 0.1g; Cholesterol: 0mg
Did You Know?
Zucchini squashes are very low in calories. There are only 13 calories in a half-cup of raw zucchini.
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