Zucchini is tender enough to be enjoyed raw—especially baby zucchini. Pull out your handy vegetable peeler and shave each zucchini into thin, long strips to create pretty zucchini “ribbons” as the base of the Greek salad–inspired summer side. Turn this into a warm-weather main dish with the addition of chickpeas or oil-packed chunk-light tuna.
14 baby zucchini (about 12 oz.)
1 tablespoon white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup thinly sliced red bell pepper
1 teaspoon chopped fresh oregano
1/4 cup crumbled feta cheese
5 teaspoons extra-virgin olive oil
Added sugars 0g
Calcium 6% DV
Potassium 8% DV
How to Make It
Shave baby zucchini (about 12 oz.) with a vegetable peeler lengthwise into thin strips. Place zucchini, white wine vinegar, kosher salt, and black pepper in a medium bowl; toss to coat. Let stand 10 minutes.
Add thinly sliced red bell pepper and chopped fresh oregano to zucchini mixture; toss to combine. Sprinkle with crumbled feta cheese, and drizzle with extra-virgin olive oil.
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