Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (1)
Marinated Zucchini Salad
NUTRITION · PER SERVING70M COOK
CAL 9%·PRO 2%
CARBS 5G11% OF CAL
1G FIBER1G OTHER2G TOTAL SUGAR
FAT 18G92% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A marinated zucchini salad with tomatoes, basil, and a bright lemon-garlic vinaigrette. Best served after marinating for a few hours, this is a refreshing summer side dish.
sidemediterraneansaladdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 medium zucchini squash ((around 7-8 inches long))
- ½ pound tomatoes
- ¼-⅓ small red onion
- 1 clove fresh garlic (plus any extra to taste)
- ⅓ cup extra virgin olive oil
- 1 ½ TBSP red wine vinegar (or white wine vinegar)
- 1 lemon ((juiced))
- ¼ tsp sea salt
- ⅛ tsp freshly cracked black pepper
- ¼ cup chopped fresh basil
At a glance
PER SERVING · TIME 70M
CAL 9%·PRO 2%
CARBS 5G11% OF CAL
1G FIBER1G OTHER2G TOTAL SUGAR
FAT 18G92% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 4mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 184mg
- Calcium
- 14mg
- Iron
- 0.26mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 4MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.