Nutrition per serving may change if servings are adjusted.
1 pound zucchini (2-3 medium)
1 large bulb fennel, quartered and cored, fronds reserved
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
¾ teaspoon salt
¼ teaspoon freshly ground pepper
¼ cup slivered red onion
6 tablespoons shredded Manchego or Asiago cheese
Very thinly slice zucchini lengthwise into long strips with a vegetable peeler, mandoline or knife. Place the strips on a double layer of paper towel and let stand while you prepare the rest of the salad.
Very thinly slice fennel bulb with a knife or mandoline. Chop enough fronds to equal about ¼ cup. Whisk oil, lemon juice, salt and pepper in a large bowl. Add the zucchini, fennel, fronds and onion; gently stir to coat well. Serve sprinkled with cheese.
97 calories;7 g fat(2 g sat); 2 g fiber; 6 g carbohydrates; 3 g protein; 30 mcg folate; 6 mg cholesterol; 4 g sugars; 0 g added sugars; 620 IU vitamin A; 20 mg vitamin C; 83 mg calcium; 1 mg iron; 384 mg sodium; 362 mg potassium