Summertime--and zucchini is taking over your garden. Turn the bounty into a crisp, colorful salad.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1998


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 1.7g 3% DV; carbohydrates 6.1g 2% DV; exchange other carbs 0.5; dietary fiber 1.6g 6% DV; sugars 3.8g; fat 0.4g 1% DV; saturated fat 0.1g 1% DV; cholesterolmg; vitamin a iu 660.2IU 13% DV; vitamin c 37.5mg 63% DV; folate 36.8mcg 9% DV; calcium 25.5mg 3% DV; iron 0.6mg 3% DV; magnesium 24.8mg 9% DV; potassium 358mg 10% DV; sodium 339.3mg 14% DV; thiamin 0.1mg 7% DV.

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
make this every summer using pineapple juice instead of apple. have also canned for use in winter stews. Read More
Rating: 4 stars
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