COOKING LIGHT the Good Pantry by The Editors of Cooking Light

Author:The Editors of Cooking Light
Language: eng
Format: epub
Tags: CKB000000;CKB039000;CKB059000
Publisher: Liberty Street
Published: 2016-07-15T04:00:00+00:00

HANDS-ON TIME: 15 MIN.

TOTAL TIME: 15 MIN.

Confronted with a summer bounty of zucchini? Make this grilled zucchini salad with a basil salsa and your Homemade Mozzarella. It’s easily doubled or tripled. For more tender zucchini, leave the slices in the pan an extra 1 minute on each side. When the flesh looks translucent, the zucchini is done.

2 teaspoons extra-virgin olive oil

¼ teaspoon coarse sea salt

¼ teaspoon freshly ground black pepper

2 medium zucchini, cut diagonally into ½-inch-thick slices

⅓ cup diced tomato

2 ounces Homemade Mozzarella or fresh mozzarella, sliced

3 tablespoons chopped fresh basil

1 garlic clove, minced

1 tablespoon extra-virgin olive oil

1 teaspoon red wine vinegar

Basil leaves (optional)

1. Preheat grill pan over medium-high heat.

2. Combine first 4 ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.

3. Combine tomato, mozzarella, basil, and minced garlic in a bowl. Add olive oil and red wine vinegar to tomato mixture; stir gently. Divide zucchini evenly among 4 plates. Top zucchini evenly with tomato salsa. Garnish with basil leaves, if desired.

SERVES 4

CALORIES 111; FAT 9.3G (SAT 2.8G, MONO 4.1G, POLY 0.7G); PROTEIN 4G; CARB 4G; FIBER 1G; CHOL 12MG; IRON 1MG; SODIUM 137MG; CALC 23MG

Flatbread with Pesto, Mozzarella, Tomato, and Arugula

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