Marinated Pepper And Zucchini-Slaw Topping
Updated July 5, 2023
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 tablespoons balsamic vinegar
1 tablespoon olive oil
¾ teaspoon kosher salt
Freshly ground pepper to taste
3 roasted red peppers, skinned, seeded, cut into ¼-inch-wide strips
1 medium zucchini, coarsely grated
2 teaspoons fresh lemon juice
3 tablespoons shaved Parmesan cheese
1 tablespoon thinly sliced fresh basil leaves
Nutritional analysis per serving
8 grams carbs; 5 milligrams cholesterol; 93 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 5 grams fat; 1 gram fiber; 302 milligrams sodium; 4 grams protein; 6 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.
Powered by
Preparation
- Step 1
Combine the vinegar, olive oil, ¼ teaspoon of salt and pepper in a medium bowl. Add the peppers and toss to coat with the marinade. Let stand at least 1 hour. Drain.
- Step 2
In a small bowl, toss together the zucchini, lemon juice, remaining salt and pepper.
- Step 3
When ready to assemble, top the pizza first with the marinated peppers and then with the zucchini slaw. Sprinkle with the Parmesan and basil and serve. Use on roasted garlic and rosemary crust.
Private Notes