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Ingredients
3 small zucchini, about 1 pound total
4 ripe plum tomatoes, sliced
¼ cup finely chopped onion
1 hard-boiled egg, coarsely chopped
8 flat anchovy fillets
Salt and freshly ground pepper to taste
1 tablespoon red wine vinegar
3 tablespoons olive oil
2 tablespoons chopped fresh parsley or basil
Nutritional analysis per serving (4 to 6 servings)
5 grams carbs; 29 milligrams cholesterol; 106 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 2 grams fiber; 341 milligrams sodium; 4 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
Trim the ends of the zucchini and cut them slightly on the bias into ¼-inch thick slices. Drop the slices into boiling salted water. Let them simmer half a minute. The zucchini should remain crunchy. Drain and let cool.
- Step 2
Arrange the zucchini and tomatoes in alternate patterns in a round dish. Sprinkle with the onions and chopped egg. Arrange the anchovy fillets on top. Sprinkle with salt, pepper, vinegar and oil. Add the parsley and serve.
Private Notes