Zucchini With Basil Oil And Mint
Published May 29, 1993
- Total Time
- 10 minutes
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Ingredients
4 small zucchini, trimmed and cut across into ¼-inch-thick slices
2 teaspoons basil oil (recipe above)
1 teaspoon fresh lime juice
1 tablespoon minced fresh mint leaves
1 teaspoon salt, plus more to taste
Freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
4 grams carbs; 42 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 1 gram fiber; 287 milligrams sodium; 2 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a medium pot of lightly salted water to the boil. Add the zucchini and blanch for 45 seconds. Drain and immediately place under cold running water until cool. Drain again and pat dry. Place zucchini in a bowl and toss with the basil oil, lime juice, mint, salt and pepper. Taste and adjust seasoning if desired. Can be served cold or at room temperature.
Private Notes