Directions:
- In a medium bowl, add the red wine vinegar and the shallots.
- Slowly whisk in the olive oil until it is thoroughly combined.
- Add the lemon rind, thyme, oregano, rosemary, and mint; mix well.
- In a pot, bring the water to a boil.
- Add the salt and the zucchini and simmer for 3 to 4 minutes.
- Remove the zucchini from the water and allow it to cool.
- Slice the zucchini in half lengthwise.
- Coat the zucchini with the vinaigrette mixture.
- Cover and refrigerate for 1 hour.
- Preheat the grill or an oven broiler.
- Set the zucchini on the grill or beneath the broiler.
- You are only trying to reheat the zucchini, so do not let them stay on the grill or in the broiler for more than 3 to 5 minutes.
- Serve immediately.
- Exchanges Per Serving: 1/2 Vegetable, 2 Fat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 412.44 Kcal (1727 kJ) | ||
| Calories from fat | 401.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.64g | 69% | |
|---|---|---|---|
| Cholesterol | 5.45mg | 2% | |
| Sodium | 597.96mg | 25% | |
| Potassium | 72.43mg | 2% | |
| Total Carbs | 3.32g | 1% | |
| Sugars | 1.05g | 4% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 0.69g | 1% | |
| Vitamin C | 3.9mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 8mg | 44% | |
| Calcium | 70.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 75.03 Kcal (314 kJ) | ||
| Calories from fat | 73.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.12g | 69% | |
|---|---|---|---|
| Cholesterol | 0.99mg | 2% | |
| Sodium | 108.78mg | 25% | |
| Potassium | 13.18mg | 2% | |
| Total Carbs | 0.6g | 1% | |
| Sugars | 0.19g | 4% | |
| Dietary Fiber | 0.14g | 3% | |
| Protein | 0.13g | 1% | |
| Vitamin C | 0.7mg | 7% | |
| Iron | 1.5mg | 44% | |
| Calcium | 12.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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