Zucchini season is here! The summer squash is slowly taking over our Farmer's Market. I did not plant any this year because I wanted to conserve my garden space-- and they only cost 25 cents this time of year. I really enjoy small-to-medium zucchini because I think that the peel has great flavor (and fiber).
The flavor of this salad mimics a creamy cucumber salad. Fresh and delicious! You may cube your zucchini, but I really enjoy the ribbons. Makes me feel really girly. Like I should put on a party dress while I make this (instead of my gym clothes? As if!).
Marinated Zucchini Salad
2 medium zucchini, peeled into ribbons (see below)
1/2 red pepper, seeded and diced into small cubes
1/2 red onion, sliced into thin strips
1/4 cup nonfat Greek yogurt
2 Tbsp white wine vinegar
1 tsp honey
1 tsp lemon juice
1/2 tsp Italian vegetable seasoning (mine contained oregano, garlic, minced onion, basil and parsley)
2 tsp vegetable oil
1 tsp fresh dill, chopped
*To peel ribbons: use a vegetable peeler to make thin strips down one side of zucchini until seeds are reached. Turn the zucchini 90 degrees (1/4 turn) and repeat process. Repeat until all sides have been peeled into strips and only seeded core remains.
Combine zucchini strips, red pepper, and red onion in a medium bowl with a lid. In a liquid measuring cup, whisk together remaining ingredients. Pour dressing over vegetables and toss to coat. Place covered bowl into refrigerator and allow to marinate for 2-4 hours.
Note: depending on the water content of your zucchini, some dressing may need to be drained before serving (or it may be too "soupy").
Nutrition Info per ~1/2 cup serving: 63 calories, 2.5 g fat, 3 g protein, 8 g carbohydrates, 2 g fiber