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Ingredients
- 1/4 c. red wine vinegar
- 2 Tbsp. shallots minced
- 3/4 c. extra-virgin extra virgin olive oil
- 2 tsp lemon rind grated
- 1 Tbsp. fresh thyme minced
- 1 Tbsp. fresh oregano minced
- 1 tsp fresh rosemary minced
- 1 tsp fresh mint minced
- 2 quart water
- 1 tsp salt
- 2 sm zucchini
Directions
- In a medium bowl, add in the red wine vinegar and the shallots. Slowly whisk in the extra virgin olive oil till it is thoroughly combined. Add in the lemon rind, thyme, oregano, rosemary, and mint. Mix well.
- In a pot, bring the water to a boil. Add in the salt and the zucchini and simmer for 3 to 4 min. Remove the zucchini from the water and allow it to cold. Slice the zucchini in half lengthwise. Coat the zucchini with the vinaigrette mix. Cover and chill for 1 hour.
- Preheat the grill or possibly an oven broiler. Set the zucchini on the grill or possibly beneath the broiler. You are only trying to reheat the zucchini, so don't let them stay on the grill or possibly in the broiler for more than 3 to 5 min. Serve immediately.
- This recipe yields 4 servings.
- Serving size: 1/2 zucchini.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 593g | |
| Recipe makes 4 servings | |
| Calories 377 | |
| Calories from Fat 360 | 95% |
| Total Fat 40.74g | 51% |
| Saturated Fat 5.66g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 609mg | 25% |
| Potassium 188mg | 5% |
| Total Carbs 3.61g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.04g | 1% |
| Protein 0.94g | 2% |
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