Ingredients:
8 medium zucchini
1/2 onion, finely chopped
1 clove garlic, finely chopped
2 tablespoons lemon juice
2 tablespoons vinegar
1/2 cup Nonfat French Dressing
4 tomatoes, peeled, finely chopped
1/2 small green pepper, finely chopped
1 tablespoon finely chopped capers
1 teaspoon each finely chopped parsley and basil
Salt and pepper
Lettuce leaves
1/2 onion, finely chopped
1 clove garlic, finely chopped
2 tablespoons lemon juice
2 tablespoons vinegar
1/2 cup Nonfat French Dressing
4 tomatoes, peeled, finely chopped
1/2 small green pepper, finely chopped
1 tablespoon finely chopped capers
1 teaspoon each finely chopped parsley and basil
Salt and pepper
Lettuce leaves
Recipe:
1. Simmer unpeeled zucchini in salted water for 10 minutes.
2. Cut lengthwise and scoop out seeds.
3. Place zucchini on a dish.
4. Combine 1/2 chopped onion and garlic and cover zucchini.
5. Sprinkle lemon juice and vinegar over them.
6. Cover dish and refrigerate for 3 hours.
7. Discard marinade, onions and garlic.
8. Arrange zucchini slices on bed of lettuce leaves.
9. Prepare dressing adding tomatoes, pepper, onion, capers, parsley, basil, and salt and pepper.
2. Cut lengthwise and scoop out seeds.
3. Place zucchini on a dish.
4. Combine 1/2 chopped onion and garlic and cover zucchini.
5. Sprinkle lemon juice and vinegar over them.
6. Cover dish and refrigerate for 3 hours.
7. Discard marinade, onions and garlic.
8. Arrange zucchini slices on bed of lettuce leaves.
9. Prepare dressing adding tomatoes, pepper, onion, capers, parsley, basil, and salt and pepper.
Serves:
4