This recipe is in the Garden Fresh section of Cooking Light’s 5 Ingredients 15 Minutes magazine. Now is the time to try it...everything is in season.
14 baby zucchini
1 tbsp. white wine vinegar
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/2 C. thinly sliced red bell pepper
1 tsp. chopped fresh oregano
1/4 C. crumbled feta cheese
5 tsp. extra virgin olive oil
Shave zucchini with a vegetable peeler lengthwise into thin strips. Place zucchini, vinegar, salt and pepper into medium bowl; toss to coat. Let stand 10 minutes.
Add bell pepper and oregano to zucchini mixture; toss to combine. Sprinkle with feta cheese and drizzle with olive oil.
Serves 4, 98 calories, 8g. fat, 3g. protein, 4g. carbohydrates, 1g. fiber, 214mg. sodium.
