Zucchini Garlic Salad
Servings: 4 servings
A zucchini salad full of garlic and flavour.
- 1 bulb garlic cloves peeled and thinly sliced
- 4 medium zucchini sliced
- 2 tablespoons balsamic vinegar
- ¼ teaspoon cayenne pepper
- 2 spring onions chopped
- 2 tablespoons parsley, fresh chopped
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Heat the olive oil in a frying pan and cook the garlic until a golden brown colour.
Remove and then fry the zucchini until golden brown on both sides.
Mix the balsamic vinegar with the cayenne and season.
Mix the zucchini with the onions and parsley, then pour the balsamic vinegar over it.
Scatter the garlic slices on top and leave for at least 4 hours before serving.
Makes 4 servings
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 110kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Fiber: 3g