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Marinated Zucchini and Onion Salad

Grilled Provençal Shrimp Skewers
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Serves 4| Hands-On Time: | Total Time:



  1. In a colander, toss the zucchini with 1 teaspoon salt. Let sit until softened, about 30 minutes; rinse and pat dry.
  2. In a medium bowl, toss the zucchini with the onion, oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Let sit at least 15 minutes and up to 8 hours before serving.
By July, 2011

Nutritional Information

  • Per Serving
  • Calories 79
  • Fat 7g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 251mg
  • Protein 1g
  • Carbohydrate 4g
  • Sugar 2g
  • Fiber 1g
  • Iron 0mg
  • Calcium 18mg
What does this mean? See Nutrition 101 .

Quick Tip

Salting the zucchini first helps to draw out excess moisture, making it tender and pliable. If you don’t have a mandoline to thinly slice the zucchini, use a vegetable peeler to peel it into thin ribbons.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.