Zesty Zucchini Recipe
Zesty Zucchini Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Here's a great way to use up that often overabundant vegetable-zucchini! Perfect for potlucks and everyday dinners, it's sure to become a recipe you reach for frequently.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1/3 cup vegetable oil
  • 1/4 cup white wine vinegar
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 2 to 3 medium zucchini, sliced

Directions

In a large bowl, whisk together the first six ingredients. Add zucchini and toss. Chill until ready to serve. Yield: 4 servings.
Originally published as Zesty Zucchini in Taste of Home Meals in Minutes Calendar Annual 1996, p5

Nutritional Facts

3/4 cup: 180 calories, 18g fat (2g saturated fat), 0 cholesterol, 298mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein.

  • 1/3 cup vegetable oil
  • 1/4 cup white wine vinegar
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 2 to 3 medium zucchini, sliced
  1. In a large bowl, whisk together the first six ingredients. Add zucchini and toss. Chill until ready to serve. Yield: 4 servings.
Originally published as Zesty Zucchini in Taste of Home Meals in Minutes Calendar Annual 1996, p5

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 forZesty Zucchini

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

Average Rating
MY REVIEW
kassie1 User ID: 1288048 44159
Reviewed Jul. 21, 2011

"Wow this was good! I used white cooking wine instead of the vinegar b/c I don't like its strong taste. Doubled (or more) the fresh basil. And chopped up a whole clove of garlic instead of using powder. This will be my go-to zucchini recipe!"

MY REVIEW
agnes24 User ID: 4430156 20560
Reviewed Feb. 21, 2011

"This was so good. I didn't know you could eat zucchinis raw. I used half yellow squash. My husband doesn't like either but he loved this recipe!"

Loading Image