Zucchini Pasta
This dish is a tangy experiment gone really well. Not to mention, one cup of cooked zucchini has over a quarter of your daily manganese!
Servings: 6 servings
Ingredients
- 4 large zucchini
- zest of one lemon
- 1 lemon – juiced
- 1/4 cup champagne vinegar
- 1 cloves garlic minced
- handful of fresh Italian parsley finely chopped
Instructions
- Cut the ends off the zucchini then shave into strips with a handheld peeler.
- For the dressing: mix the lemon juice, zest, champagne vinegar, garlic, and parsley.
- Quickly dip the zucchini strips into boiling water for about 2 minutes. Strain and toss with the dressing.
- Enjoy
Nutrition
Calories: 26kcal | Carbohydrates: 5g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 11mg | Potassium: 353mg | Fiber: 1g | Sugar: 3g | Vitamin A: 262IU | Vitamin C: 26mg | Calcium: 23mg | Iron: 1mg