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Marinated Zucchini And Pepper Salad Recipe
|Zucchini||12 Small (Tender And Young)|
|Boiling water||2 Cup (32 tbs) (To Cover)|
|Sweet red pepper||1⁄2|
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Chopped fresh basil||1 Teaspoon|
|Finely chopped parsley||2 Tablespoon|
|Green onions||2 , chopped finely|
|Garlic||1 Clove (5 gm), chopped finely|
|Finely chopped capers||1 Teaspoon|
|Lettuce leaves||2 (Preferably Romaine Or Curly Leaf Lettuce)|
Calories 222 Calories from Fat 165
% Daily Value*
Total Fat 19 g28.7%
Saturated Fat 2.6 g13.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 208 mg8.7%
Total Carbohydrates 13 g4.5%
Dietary Fiber 4.4 g17.6%
Sugars 6.5 g
Protein 4 g8.7%
Vitamin A 37.9% Vitamin C 160.7%
Calcium 6.9% Iron 10%
*Based on a 2000 Calorie diet
Cover with boiling water, put on the lid, bring to the boil, then reduce heat and simmer 8 minutes.
The zucchini should still be firm.
Drain, cut in half lengthwise, and lay in a shallow dish.
Remove the core and seed from the green and red peppers, cut into strips lengthwise, and lay over the zucchini.
Combine all the rest of the ingredients except the lettuce and pour over the vegetables.
Cover and refrigerate 3-4 hours.
Spoon the dressing over the vegetables periodically.
To serve, line a platter with the lettuce leaves, lay the zucchini and pepper strips attractively along the middle of the leaves, and pour over any remaining dressing.