"A simple, colorful recipe prepared from fresh garden vegetables. Goes especially well with salmon." — nostatic
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chopped fresh basil
chopped red bell pepper
Really nice. Easy, light, and flavorful. I think it would have been even tastier had I used the called-for fresh basil instead of the dried I had on hand. Be sure to chop the veggies into smaller bite-sized pieces.
I can't say I was overly keen on the raw zucchini, but it was ok.
I had never really eaten zucchini before, so I figure this little recipe was a good way to introduce it into my diet. I tried it on top of a romaine mix salad as well as on top of a turkey burger (instead of pickles and tomatoes). Either way, it was good stuff.
I thought this recipe was not only quick and easy but was a good match for many main courses as a little extra color on the side.
Since I'm not a big fan of raw zucchini and onions I decided to try this in the skillet. Seasoning was wonderful and the vegetables complement one another well!
Amazingly simple and so flavorful. And I have discovered it can be adjusted to complement other dishes. I made it with brown sugar instead of white sugar and it went very well with "Grilled Salmon I" from this site.
Great way to use the bounty of zucchini the garden has given. It was so simple and tastes great.
I really liked it but made a couple changes. Added a little olive oil, and used red onion instead. But I think it was way too much onion (next time I will omit them altogether) But I'm not a big raw onion person. I used dried basil too and it was still pretty good. A great way to add more raw veggies to you life!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: < 1
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