1½ pounds zucchini, washed and one end trimmed
1¼ teaspoons sea salt, divided
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3 tablespoons extra-virgin olive oil (organic preferred)
2 tablespoons unseasoned rice vinegar
½ teaspoon fresh ground black pepper
Small pinch sugar substitute (such as Stevia)
1 medium carrot, peeled and grated or cut into matchstick size pieces
½ cup minced sweet onion
1 ounce (about ½ cup) high-quality parmesan cheese, coarsely grated
Using a mandolin, with the thin slicing guide in place, slice zucchini into a large colander. Set colander over a large bowl and toss zucchini with 1 teaspoon salt. Let drain for 30 minutes.
Rinse zucchini slices under cold water, drain, and then squeeze slices to extract any excess liquid.
To a medium large mixing bowl add olive oil, vinegar, black pepper, salt and half the cheese. Whisk until combined, about 30 seconds. Add zucchini, carrots and onion to the oil and, using a large rubber spatula, fold and stir together until coated. Transfer to a serving bowl, top with remaining cheese and serve. Serves six as a side dish.
Lean note: To cut fat and calories from this salad, substitute 2 tablespoons slightly thickened (using cornstarch) chicken broth for 2 tablespoons of the olive oil and proceed as directed.
Nutrition values per serving: 104 calories (71 percent from fat), 8.2 g fat (1.8 g saturated), 5.6 g carbohydrates, 1.6 g fiber, 3.2 g protein, 4 mg cholesterol, mg sodium.