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.