Marinated Zucchini and Onion Salad
Serves 4|
Hands-On Time:
10m
|
Total Time:
55m
Ingredients
- 4 medium zucchini or yellow squash, thinly sliced
- kosher salt and black pepper
- 1/4 small red onion, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
Directions
- In a colander, toss the zucchini with 1 teaspoon salt. Let sit until softened, about 30 minutes; rinse and pat dry.
- 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.
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.
Top Searches in Food & Recipes
- 1 Chicken
- 2. Slow-Cooker
- 3. Salmon
- 4. Quiche
- 5. Salad
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Sugar Snap Peas
Crisp, sweet sugar snap peas are eaten pod and all. Like all legumes, they’re a good source of protein.
