Summertime--and zucchini is taking over your garden. Turn the bounty into a crisp, colorful salad. Source: EatingWell Magazine, July/August 1998

EatingWell Test Kitchen
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Ingredients

Directions

  • Place zucchini and onion in a colander set over a bowl. Add salt and toss to coat. Let drain at room temperature for 30 minutes. Rinse vegetables and squeeze to remove as much moisture as possible.

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  • Transfer vegetables to a medium bowl. Add bell pepper, vinegar, apple juice concentrate and basil; toss well. Season with salt and pepper. Serve immediately.

Nutrition Facts

33 calories; 0.4 g total fat; 0.1 g saturated fat; 339 mg sodium. 358 mg potassium; 6.1 g carbohydrates; 1.6 g fiber; 4 g sugar; 1.7 g protein; 660 IU vitamin a iu; 38 mg vitamin c; 37 mcg folate; 26 mg calcium; 1 mg iron; 25 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/31/2011
make this every summer using pineapple juice instead of apple. have also canned for use in winter stews. Read More
Rating: 4 stars
10/30/2011
Very good as is!!! Well almost!! Our lame local grocery store did not have fresh basil so I used dried. Still VERY yummy!! I cannot wait to bring it to the summer cook-outs!! Read More