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Nutrition Facts
Serving Size 1 (233g) Recipe makes 4 servings
Calories 217
Calories from Fat 185		(85%)
Amount Per Serving		%DV
	Total Fat 20.6g	31%
	Saturated Fat 2.9g	14%
	Monounsaturated Fat 14.8g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 56mg		2%
Potassium 528mg		15%
Total Carbohydrate 8.6g		2%
	Dietary Fiber 2.5g	10%
	Sugars 4.5g
Protein 2.4g		4%
detailed view... how is this calculated?

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Zucchini and Red Pepper Salad

Recipe #307716 | 25 min | 25 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Sydney Mike
Jun 5, 2008

An interesting salad recipe taken from the 1995 cookbook Greek Cooking.

SERVES 4 (change servings and units)

Ingredients

1 1/2 lbs zucchini, very small
1 red bell pepper
6 tablespoons olive oil
1 lemon, juice and zest of
1 tablespoon fresh basil, chopped
1 pinch salt
1 pinch pepper
1 pinch sugar

Directions

1
Cut both ends off each small zucchini, then core, seed & thinly slice the red bell pepper.
2
Place zucchini & red bell pepper in boiling salted water & cook for 2 minutes, then drain & arrange on serving plate.
3
Zest the lemon into long, thin strips/curls (The original recipe calls for blanching the zest for 2 minutes, but I don't.), then juice the lemon.
4
Mix oil, lemon juice, chopped basil, salt, pepper & sugar.
5
Pour over vegetables while they are still warm, then sprinkle with lemon zest & serve.

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Featured Reviews for This Recipe

From: Debbwl

On Jun 26, 2009

Bright color and taste. On this dish please be careful not to over cook the vegetables as you will lose that wonderful bright fresh taste. I cut the oil in half and did not use the pinch of sugar. Was a nice vegetable side that will go well with just about any thing. Thanks for the post.

0 people found this review helpful

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From: bluemoon downunder

On Nov 15, 2008

Great salad: great blend of flavours. I followed the recipe pretty exactly - for me. The only major change was using roasted pepper rather than fresh. Loved the lemon juice and basil in this. A super recipe that I'll certainly make again, so thank you Sydney Mike for sharing it. For me, this will be great for take-to-work lunches. Made for the Vegan Swap.

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From: Brooke the Cook in WI

On Jul 29, 2008

Wow - this made a great summer side dish using veggies from my garden, including fresh basil. Plus its ready lickety-split! I omitted the sugar since I love the tartness of lemons and felt it was just right. Made for 1-2-3 Hit Wonders.

2 people found this review helpful

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From: poo235

On Aug 13, 2008

This salad was delicious! I loved the mix of basil and lemon. It makes a great side dish and would work well at a picnic since it's nondairy. Thanks SydneyMike!

1 person found this review helpful

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