Recipe Image

Italian Tomato-Zucchini Slaw

  • 30 m
  • 2 h 45 m
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

    • 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

Directions

  • 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.
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