Italian Tomato-Zucchini Slaw

Italian Tomato-Zucchini Slaw

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From: Diabetic Living Magazine

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 12 medium roma tomatoes, sliced ⅛ inch thick
  • 3 tablespoons white wine vinegar
  • 2 tablespoons light mayonnaise
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 4 cups long thin shreds zucchini (see Tip)
  • ¾ cup canned no-salt-added cannellini (white kidney) beans, rinsed and drained
  • 6 tablespoons thinly sliced green onions
  • ¼ cup snipped fresh basil
  • 2 teaspoons snipped fresh oregano or ½ teaspoon dried oregano, crushed
  • ¼ cup pine nuts or chopped walnuts, toasted

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 225°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.
  2. To prepare the dressing: Add vinegar, mayonnaise, garlic, salt, and pepper to tomatoes in blender. Cover and blend until smooth.
  3. In a large bowl, combine zucchini, beans, onions, basil, and oregano.
  4. 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 information

  • Serving size: 1 cup
  • Per serving: 116 calories; 6 g fat(1 g sat); 4 g fiber; 13 g carbohydrates; 4 g protein; 43 mcg folate; 1 mg cholesterol; 6 g sugars; 1,276 IU vitamin A; 31 mg vitamin C; 47 mg calcium; 2 mg iron; 162 mg sodium; 602 mg potassium
  • Nutrition Bonus: Vitamin C (52% daily value), Vitamin A (26% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1½ vegetable, 1 fat, ½ starch

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