Zucchini with Lemon-Basil Dressing

"I have a 'stragglers Thanksgiving' — that's what I call it — at my house every year," writes Frances Teasley of North Hollywood, California. "I know a lot of people who, like me, don't have any family nearby. Thirteen years ago I started inviting a few people for dinner. And that small holiday gathering has become a big tradition among my friends. For weekday meals, I look for shortcuts and do-aheads. But for holiday meals, I like to do everything the same day because I love the smell of cooking that fills the house." Nice, fresh flavors for a side dish or salad.

Preparing Time: -
Total Time: -
Served Person: Makes 6 to 8 servings

American Steam Low Carb Vegetarian Lemon Basil Zucchini Summer Bon AppÃ©tit

1 teaspoon dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
5 tablespoons olive oil
1/2 cup thinly sliced fresh basil

Carbohydrate 3 g(1%)
Fat 9 g(13%)
Fiber 1 g(4%)
Protein 1 g(2%)
Saturated Fat 1 g(6%)
Sodium 14 mg(1%)
Calories 91

Preparation Combine lemon juice, lemon peel and mustard in bowl; gradually whisk in oil. Stir in basil and onion. Season with salt and pepper. Let stand at least 1 hour and up to 6 hours, stirring occasionally. Steam zucchini until just crisp-tender, about 5 minutes. Transfer to large bowl; cool completely. Add dressing and toss to coat. Let stand 1 hour for flavors to develop, stirring often.

Zucchini with Lemon-Basil Dressing

Ingredients

Nutrition facts