Ingredients
- 1 zucchini, about 1 pound
- 1 or 2 red, ripe tomatoes, about 3/4 pound
- 6 ounces mozzarella cheese
- Salt to taste if desired
- Freshly ground pepper to taste
- 2 tablespoons red-wine vinegar
- 3 tablespoons olive oil
- Fresh basil sprigs or leaves for garnish
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Nutritional Information
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Nutritional analysis per serving (4 servings)
260 calories; 21 grams fat; 8 grams saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 11 grams protein; 37 milligrams cholesterol; 316 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Trim off ends of zucchini. Cut it on bias into 12 slices of about the same size.
- Bring enough water to boil to cover zucchini slices when added. Add slices and cook 1 1/2 minutes; do not overcook. Drain.
- Cut away and discard core of tomato. Cut tomato into 1/4-inch slices.
- Cut mozzarella into 12 slices.
- Arrange zucchini, tomato and mozzarella slices, slightly overlapping, in a circle on a serving dish. Sprinkle with salt and pepper.
- Combine vinegar and oil in a bowl and stir. Sprinkle the sauce evenly over the salad. Garnish with basil sprigs or leaves and serve.
20 minutes
Dining and Cooking