Recipe
Salad
Zucchini and Summer Squash Ribbon Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 zucchini | ||
| 2 yellow summer squash | ||
| ½ tsp. Hy-Vee salt | ||
| 2 tbsp. Hy-Vee Select extra-virgin olive oil | ||
| ½ c. Hy-Vee shredded Parmesan cheese | ||
| ¼ c. chopped fresh basil | ||
| 1 clove(s) garlic, minced |
Directions
- Wash and trim off ends of zucchini and yellow squash. Using a vegetable peeler, peel vegetables into long ribbons, rotating vegetable as needed to ease peeling. Discard the seedy center.
- Place ribbons in a colander and sprinkle with salt. Mix and let drain for 15 minutes.
- Meanwhile, combine oil, Parmesan, basil and garlic in a medium bowl.
- Gently wring out ribboned vegetables and pat dry with paper towel. Add to the oil mixture and toss well.
- Cover and refrigerate until ready to serve.
Nutrition facts
Servings
90 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 5mg
- Sodium: 310mg
- Total Carbohydrates: 5g
- Protein: 4g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 40%
0%
Iron 4%
0%
Calcium 10%