Publisher Photo
Publisher Photo
Crunchy and full of fresh herb flavor, this easy side dish is an appetizing sidekick to grilled chicken or steak. The flecks of fresh herbs makes it visually appealing, too.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + standing

Ingredients

  • 3 large zucchini, thinly sliced
  • 1 teaspoon salt
  • 1/2 cup olive oil
  • 1/4 cup fresh basil leaves
  • 1/4 cup packed fresh parsley sprigs
  • 1/4 cup minced fresh rosemary
  • 1/4 cup fresh thyme
  • 1/4 cup lemon juice
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 4 garlic cloves, peeled

Directions

Place zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain well; pat dry.
Place the oil, herbs, lemon juice, honey, mustard and garlic in a food processor; cover and process until smooth. Transfer zucchini to a large bowl. Drizzle 1/4 cup dressing over zucchini; toss to coat. Cover and refrigerate remaining dressing for up to 2 days. Yield: 6 servings plus 1 cup leftover dressing.
Originally published as Herb Garden Zucchini in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p234

Nutritional Facts

3/4 cup: 68 calories, 4g fat (1g saturated fat), 0 cholesterol, 434mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 3 large zucchini, thinly sliced
  • 1 teaspoon salt
  • 1/2 cup olive oil
  • 1/4 cup fresh basil leaves
  • 1/4 cup packed fresh parsley sprigs
  • 1/4 cup minced fresh rosemary
  • 1/4 cup fresh thyme
  • 1/4 cup lemon juice
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 4 garlic cloves, peeled
  1. Place zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain well; pat dry.
  2. Place the oil, herbs, lemon juice, honey, mustard and garlic in a food processor; cover and process until smooth. Transfer zucchini to a large bowl. Drizzle 1/4 cup dressing over zucchini; toss to coat. Cover and refrigerate remaining dressing for up to 2 days. Yield: 6 servings plus 1 cup leftover dressing.
Originally published as Herb Garden Zucchini in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p234

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHerb Garden Zucchini

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review