• 6servings
  • 20minutes
  • 85calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound(s) (2 to 3 medium) zucchini

  2. 1 bulb(s) fennel , quartered and cored, fronds reserved

  3. 2 tablespoon(s) extra-virgin olive oil

  4. 2 tablespoon(s) lemon juice

  5. 3/4 teaspoon(s) salt

  6. 1/4 teaspoon(s) freshly ground pepper

  7. 1/4 cup(s) slivered red onion

  8. 6 tablespoon(s) shredded Manchego or Asiago cheese

Instructions Jump to Ingredients ↑

  1. Very thinly slice zucchini lengthwise into long strips with a vegetable peeler, mandoline, or knife. Place the strips on a double layer of paper towel and let stand while you prepare the rest of the salad.

  2. Very thinly slice fennel bulb with a knife or mandoline. Chop enough fronds to equal about 1/4 cup. Whisk oil, lemon juice, salt, and pepper in a large bowl. Add the zucchini, fennel, fronds, and onion; gently stir to coat well. Serve sprinkled with cheese.

  3. Exchanges: 1 vegetable, 1 fat Carbohydrate Servings: 1/2 Nutrition Bonus: Vitamin C (33% daily value).


Send feedback