Rating: 3 stars
47 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 16
  • 2 star values: 10
  • 1 star values: 5
Dawn Perry

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Credit: Paul Sirisalee

Recipe Summary

hands-on:
15 mins
total:
1 hr 15 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toss the zucchini and shallots with the canola oil, vinegar, sesame oil, and crushed red pepper. Season with 1 teaspoon salt and ½ teaspoon black pepper. Refrigerate for at least 1 hour and up to 8 hours.

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Nutrition Facts

63 calories; fat 5g; sodium 250mg; protein 1g; carbohydrates 5g; sugars 2g; fiber 1g; calcium 16mg.
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