Recipe by CALISPICEGIRL
"This fresh-tasting, make-ahead side dish was created with casual outdoor dining in mind. Best at room temperature."
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olive oil, divided
zucchinis, quartered lengthwise and thinly sliced
coarse salt and ground black pepper to taste
torn fresh basil
white wine vinegar, or to taste
We liked this. Light, fresh flavors, and unusually delicious served at room temperature. I adjusted the amounts of oil and vinegar, however, to the 3:1 ratio I prefer. I also added some sliced black olives, basically because I had some leftover in the fridge after making a pizza but it was actually a very nice addition. Also, to make this more carb-friendly, I doubled the amount of zucchini. Wouldn’t hesitate to make this again…and I probably will.
Made this as directed for a family get-together. It was delicious and everyone loved it. Had a little bit left over, so the next day, I added a chopped tomato and half an avocado and a little vinagerette. Oh my, even better!
Added cherry tomatoes
* Percent Daily Values are based on a 2,000 calorie diet.
Orzo and Zucchini Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 236
** Calories from Fat: 50
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