Ingredients15 m servings 91 cals
- Arrange zucchini and yellow squash rounds on a plate and sprinkle evenly with salt. Set aside until some of the water is pulled out, about 5 minutes.
- Drizzle zucchini and yellow squash with olive oil and lemon juice and sprinkle with mint; season with black pepper.
Per Serving: 91 calories; 7.1 g fat; 6.7 g carbohydrates; 1.7 g protein; 0 mg cholesterol; 8 mg sodium. Full nutrition
ReviewsRead all reviews 4
Other than using the Paderno spiralizer for the squash, I made exactly as written, tasted, and thought the olive oil dominated too much. I then squeezed another half lemon onto the salad, and i...
I really dislike both summer squash and zucchini but this was amazing. I think the lemon helped get rid of that squeaky texture of the skin and the mint helped with the flavor. We will definite...