Zucchini, Tomato and Mozzarella Salad
Published September 29, 1987
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 zucchini, about 1 pound
1 or 2 red, ripe tomatoes, about ¾ pound
6 ounces mozzarella cheese
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons red-wine vinegar
3 tablespoons olive oil
Fresh basil sprigs or leaves for garnish
Nutritional analysis per serving (4 servings)
7 grams carbs; 38 milligrams cholesterol; 255 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 21 grams fat; 2 grams fiber; 513 milligrams sodium; 11 grams protein; 4 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 off ends of zucchini. Cut it on bias into 12 slices of about the same size.
- Step 2
Bring enough water to boil to cover zucchini slices when added. Add slices and cook 1 ½ minutes; do not overcook. Drain.
- Step 3
Cut away and discard core of tomato. Cut tomato into ¼-inch slices.
- Step 4
Cut mozzarella into 12 slices.
- Step 5
Arrange zucchini, tomato and mozzarella slices, slightly overlapping, in a circle on a serving dish. Sprinkle with salt and pepper.
- Step 6
Combine vinegar and oil in a bowl and stir. Sprinkle the sauce evenly over the salad. Garnish with basil sprigs or leaves and serve.
Private Notes
Comments
This is light, tasty and easy to prepare I used zucchini and tomatoes from our garden so the flavor was incredibly fresh. Timing on the zucchini is about 4 min - cooked but not too soft. Attractive presentation too!