Zucchini “Fettuccine” Recipe

PREP 30 Min * COOK NONE * SERVES 4

To make dressing, whisk 1/2 cup vinegar (I prefer white wine or Apple Cider), 4 TSP EVOO, 1/2 TSP salt, and 1/4 TSP black pepper in large bowl until blended. Stir in 2 thinly sliced shallots. With swivel blade vegetable peeler, peel each of 4 green zucchini and 4 golden zucchini  or yellow squash lengthwise in 3/4-inch-wide strips, stopping at seeded center of each. Discard seeded centers. Add zucchini strips and 1 cup fresh flat-leaf parsley leaves to dressing; toss. Let stand until flavors are blended, about 4 – 5 minutes. Divide mixture among 4 serving bowls. Top evenly with 4 seeded and diced tomatoes and 6TBSP crumbled low-fat goat cheese or feta cheese.

PER SERVING (generous 1 1/2 cups): 176 calories, 9g total fat, 3g saturated fat, 0g trans fat, 6mg cholesterol, 377mg sodium, 20g total carbs, 11g total sugar, 5g fiber, 9g protein, 119mg calcium.

Comments

  1. This really looks delicious with lots of twists. I'm definitely craving for a plate of that right now. Thanks for sharing this wonderful recipe. This is definitely a must do recipe this weekend since I got my Food Safety Training.

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