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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine vinegar, sugar, and 1/4 teaspoon salt until sugar dissolves. Trim ends of zucchini and squash; cut into thin ribbons with harp-shaped peeler. Add to vinegar mixture. Cover and chill 2 hours or overnight.

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  • Bring a small pan of water to a boil; add garlic. Remove with a slotted spoon after 1 minute. Rinse under cold water; set aside. Add basil to boiling water; immediately remove and rinse under cold water. Reserve 1 tablespoon of cooking liquid. Transfer garlic and basil to a food processor, and add lemon juice, olive oil, reserved water, and the remaining 1/4 teaspoon salt. Process until smooth.

  • Drain squash, and divide among 4 plates. Top with cubed mozzarella, and drizzle with basil oil.

Nutrition Facts

159 calories; fat 8g; saturated fat 3g; mono fat 4g; poly fat 1g; protein 9g; carbohydrates 14g; fiber 3g; cholesterol 11mg; iron 1mg; sodium 271mg; calcium 205mg.