Ingredients
- 4 cups thinly sliced zucchini
- 2 Tbsp lemon juice
- 1 Tbsp olive oil
- 1/4 cup roughly chopped fresh basil
- 1/8 tsp salt plus a dash for serving
- freshly ground pepper to taste
In a large bowl, combine zucchini, lemon juice, olive oil, basil, salt, and pepper.
1. Let sit at room temperature for 10 minutes and serve immediately or cover, refrigerate, and serve chilled.
2. Top with a dash of salt just before serving.
Yield: 4 1-cup servings
Per serving: Calories: 52; Total Fat: 4 g; Saturated Fat: 1 g; Total Carbohydrate: 5 g; Total Sugars: 2 g (added: 0 g); Dietary Fiber: 1 g; Protein: 2 g; Sodium: 88 mg; Potassium: 334 mg; Calcium: 20 mg; Vitamin D: 0 mcg; Iron: 0 mg.
(oz=ounces; Tbsp=tablespoon; tsp=teaspoons; g=grams; mg=milligram(s); mcg = micrograms)
Recipe courtesy of Janis Jibrin MS, RD, and Sidra Forman, The Pescetarian Plan.