This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A man taking basil from a woman will love her always."
- Sir Thomas Moore
This side dish recipe actually started as a cold salad with the zucchini raw. The key to blanching the zucchini just right is to think you are undercooking the zucchini. It really only takes two minutes. The best part is that it does make a great cold salad as well.
Servings: 2 | Serving size: about 2 cups
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe was created to be served warm but is just as good cold.
|1 Tbsp||extra virgin olive oil|
|2 tsp||balsamic vinegar|
|fresh ground black pepper (to taste)|
|1 tsp||maple syrup|
|2 medium||zucchini (1/2 inch dice)|
|3 ounces||grape tomatoes (halved)|
|2 Tbsp||pumpkin seeds (pepitas)|
|8 large||leaves fresh basil (chiffonade)|
Place the olive oil, vinegar, salt, pepper and maple syrup in a bowl, whisk and set aside.
Slice the tomatoes in half and place in the bowl with the vinaigrette.
Place the water in a medium stock pot over high heat. When the water comes to a boil, blanch the zucchini for 2 minutes or until slightly soft.
Drain the zucchini and place in the bowl.
Add the pumpkin seeds and basil and toss well. Serve.
Serving size: about 2 cups
|Calories 163||Calories from Fat 102|
|% Daily Value|
|Total Fat 11g||18%|
|Saturated Fat 2g||6%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 14g||4%|
|Dietary Fiber 3g||10%|
|Vitamin A 32%||Vitamin C 70%|
|Calcium 3%||Iron 11%|
|Vitamin K 71 mcg||Potassium 735 mg|
|Magnesium 93 mg|