Zucchini. A member of the summer squash family that is low in calories, a good source of fiber and potassium, contains a decent amount of antioxidants, and a bunch of other healthy benefits.
So why wasn’t I eating it more?
Because all the recipes I knew for zucchini were time consuming and labor intensive.
But . . . zucchinis are great. If you do all your shopping for the week in one trip (like I try to do) zucchinis are one of those vegetables that stay fresh until the end of the week. So I came up with this simple recipe that turned zucchini into a quick and tasty option.
- sweet white onion
- sun-dried tomatoes
- feta cheese
I throw together a quick salad dressing of:
- olive oil
- rice wine vinegar
- honey or Dijon mustard
- Nature’s Seasoning
- basil leaves
mixed to taste.
I use a Tupperware bowl because I always make enough for leftovers (this has become a favorite in my house). I use 2 large zucchini, which makes enough for about 4 servings.
First, mix the dressing or open salad dressing of your choice, chop the onions and sun-dried tomatoes, wash the zucchini and remove the rind. Then, drizzle some dressing in the bottom of the bowl and grate 1/2 of the first zucchini into the bowl using a vegetable peeler. Add a handful of onions, a sprinkling of tomatoes, some feta, and another drizzle of dressing. Repeat the process with the rest of the ingredients, making three or four layers. Then add put the lid on the bowl (tightly) and shake every direction and upside down. Voila! Zucchini ready to eat in less than 10 minutes!