Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary test

total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; carbohydrates 6.1g; dietary fiber 1.6g; sugars 3.8g; fat 0.4g; saturated fat 0.1g; vitamin a iu 660.2IU; vitamin c 37.5mg; folate 36.8mcg; calcium 25.5mg; iron 0.6mg; magnesium 24.8mg; potassium 358mg; sodium 339.3mg; thiamin 0.1mg.
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Reviews (3)

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
10/30/2011
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
Rating: 4 stars
10/31/2011
make this every summer using pineapple juice instead of apple. have also canned for use in winter stews. Read More