Zucchini With Basil Oil And Mint
- Total Time
- 10 minutes
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Ingredients
- 4small zucchini, trimmed and cut across into ¼-inch-thick slices
- 2teaspoons basil oil (recipe above)
- 1teaspoon fresh lime juice
- 1tablespoon minced fresh mint leaves
- 1teaspoon salt, plus more to taste
- Freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
42 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 2 grams protein; 287 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a medium pot of lightly salted water to the boil. Add the zucchini and blanch for 45 seconds. Drain and immediately place under cold running water until cool. Drain again and pat dry. Place zucchini in a bowl and toss with the basil oil, lime juice, mint, salt and pepper. Taste and adjust seasoning if desired. Can be served cold or at room temperature.
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