Directions
- Using a vegetable peeler, peel the zucchini into ribbons.
- Slice the cherry tomatoes in half.
- Whisk together white wine vinegar, olive oil, sugar, Dijon mustard, salt and pepper.
- Toss dressing into zucchini ribbons and tomatoes, then serve.
Optional: You can toss in 1−2 tablespoons of either low-fat feta, blue cheese or Parmesan cheese, if desired.
Nutritional Information
Per serving: 42 calories (15 from fat), 2 g total fat (0 g saturated fat), 0 mg cholesterol, 89 mg sodium, 6 g carbohydrates, 2 g fiber, 3 g sugar, 1 g protein.
Exchanges: 1½ vegetable, ½ fat
GLUTEN-FREE recipes are prepared without any wheat, barley, rye or triticale. Check the label on each ingredient to make sure the brand you are using does not contain these grains in any form (flour, bread stuffing, bran germ, malt, starch, etc.).
VEGAN recipes are prepared without any animal products including fats, milk or eggs. Check the label on each ingredient to make sure the brand you are using does not contain these items in any form.
LOW-SODIUM recipes have 140 mg of sodium or less per serving.
All exchange values are approximate. When an optional or additional ingredient is offered, exchange values may change.
Previous Recipes of the Month
Members can access all of our great recipes, including our previous Recipes of the Month, by going to the Recipe of the Month Archive page.
