Marinated Zucchini and Mushrooms
Recipe from Better Homes and Gardens

Lemony and refreshing, the dressing for this low-calorie appetizer uses just a little olive oil for flavor.


Marinated Zucchini and Mushrooms

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Servings: Makes about 8
Prep Time: 20 mins
Total Time: 8 hrs 20 mins
Related Categories: Low Calorie, Low Fat, Low Sodium, Marinated Mushrooms, Peppers, Zucchini
 
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Ingredients
  • 8  ounces
    small whole fresh mushrooms (3 cups)
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  • 2 
    small zucchini and/or yellow summer squash, bias-sliced into 1/2-inch-thick slices (2 cups)
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  • 1 
    small red sweet peper, cut into square pieces (1/2 cup)
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  • 1/4  cup
    lemon juice
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  • 2  tablespoons
    olive oil or salad oil
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  • 1  tablespoon
    sugar
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    dried tarragon or oregano, crushed or 3/4 teaspoon snipped fresh tarragon or oregano
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  • 1/4  teaspoon
    pepper
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  • 1  clove
    garlic, minced
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Directions
1.
Place mushrooms, zucchini and/or yellow summer squash, and sweet pepper in a plastic bag set in a deep bowl.
2.
For marinade, in small mixing bowl stir together lemon juice, oil, sugar, salt, tarragon or oregano, pepper, and garlic. Mix well. Pour marinade over vegetables in bag. Seal bag. Marinate vegetables in the refrigerator for at least 8 hours or overnight, turning bag occasionally.
3.
To serve, pour vegetables and marinade into serving dish. Serve with toothpicks. Makes about 8 (2/3-cup) appetizer servings.
Nutrition information
Calories 33, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 36 mg, Carbohydrate 4 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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