2 Serves
36 Mins
2 g
7 g
16 g
Using a sharp knife or mandoline, thinly slice the zucchini into ribbons and place them in a large mixing bowl.
Ingredients, vitamins, and health benefits
Zucchini
Cooking Oil
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Vitamin K
130 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
59 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
69 mg / 1,250 mgPotassium
412 mg / 4,700 mgSodium
258 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
In a small bowl, whisk together the cooking oil, lemon juice, lemon zest, minced garlic, and salt and pepper to create the marinade.
Pour the marinade over the zucchini ribbons, toss gently to coat, and let the mixture sit at room temperature for 30 minutes to allow the flavors to develop.
Divide the marinated zucchini among serving plates, top with julienned tomatoes and capers, and garnish with a sprinkle of fresh parsley.
Juice
Lemon Zest
Garlic
Salt And Pepper
Tomato
Capers
Parsley
Vitamin A
59 µg / 900 µgVitamin C
39 mg / 90 mgVitamin E
6 mg / 15 mgVitamin K
130 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
59 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
69 mg / 1,250 mgPotassium
412 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
1
g26
g0
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g