The tomatoes in this Italian Tomato-Zucchini slaw are roasted to bring the flavor forward. Served with spiralized zucchini (zoodles), this recipe is light and tasty. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 225 degrees F. Line two baking sheets with parchment paper. Arrange tomatoes in a single layer on prepared baking sheets. Bake 1 hour. Transfer one-fourth of the tomatoes to a blender; set aside. Turn the remaining tomatoes over; bake 75 minutes more or until dried but still slightly soft. Cool on baking sheets on wire racks.

  • To prepare the dressing: Add vinegar, mayonnaise, garlic, salt, and pepper to tomatoes in blender. Cover and blend until smooth.

  • In a large bowl, combine zucchini, beans, onions, basil, and oregano.

  • Chop the remaining tomatoes and add to zucchini mixture. Drizzle with dressing; toss to coat. Sprinkle servings with nuts. Serve immediately.


Tip: To make long thin shreds, trim off ends of zucchini. Run a julienne peeler along the full length of the zucchini. Or use a vegetable spiral slicer to make zucchini "noodles." You can also cut the zucchini into long thin strips by hand, or use a vegetable peeler to make long, thin zucchini ribbons.

Nutrition Facts

116 calories; 5.8 g total fat; 0.6 g saturated fat; 1 mg cholesterol; 162 mg sodium. 602 mg potassium; 13.3 g carbohydrates; 3.8 g fiber; 6 g sugar; 4.5 g protein; 1276 IU vitamin a iu; 31 mg vitamin c; 43 mcg folate; 47 mg calcium; 2 mg iron; 44 mg magnesium;