Zucchini Salad

March 7, 2020 Comments Off on Zucchini Salad
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5 from 1 vote
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Zucchini Salad

An easy and refreshing side full of Italian flavors that can be served room temperature or chilled.
Prep Time15 minutes
Cook Time15 minutes
Chill Time2 hours
Total Time2 hours 30 minutes
Course: Side Dish
Cuisine: Italian
Keyword: dairy-free, egg-free, italian, nightshade-free, nut-free, side, vegetarian, zucchini
Servings: 4
Calories: 125kcal
Author: Jenny Ross

Ingredients

  • 3 tablespoons olive oil
  • 3 medium zucchini yellow and/or green, sliced 1/4-inch thick, lengthwise
  • 3 cloves garlic minced
  • 1/2 cup fresh basil minced
  • 2 teaspoons salt
  • 1 teaspoon pepper fresh ground
  • 3 tablespoons red wine vinegar

Instructions

  • Heat oil over medium-high heat in a large sauté pan. When hot, add the zucchini slices in a single layer, working in batches if you have to. Cook for about 2-4 minutes, or until the cooked side is golden brown then flip and cook the second side until browned, another 2-4 minutes. Alternatively, you can coat the slices in oil and broil for 5-10 minutes in the oven until browned.
  • While squash cooks, prepare the marinade: stir together the garlic, basil, salt, pepper, and vinegar in a small bowl.
  • When the squash is cooked, transfer to a deep plate then top with the marinade, ensuring all the squash is evenly coated. Cover and refrigerate for a minimum of 2 hours.
Nutrition Facts
Zucchini Salad
Amount per Serving
Calories
125
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Sodium
 
1176
mg
51
%
Potassium
 
402
mg
11
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
2
g
4
%
Vitamin A
 
452
IU
9
%
Vitamin C
 
28
mg
34
%
Calcium
 
33
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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