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.
Servings:
Makes about 8
Prep Time:
20 mins
Total Time:
8 hrs 20 mins
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Ingredients
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8 ouncessmall whole fresh mushrooms (3 cups)see savings
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2small zucchini and/or yellow summer squash, bias-sliced into 1/2-inch-thick slices (2 cups)see savings
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1small red sweet peper, cut into square pieces (1/2 cup)see savings
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1/4 cuplemon juicesee savings
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2 tablespoonsolive oil or salad oilsee savings
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1 tablespoonsugarsee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoondried tarragon or oregano, crushed or 3/4 teaspoon snipped fresh tarragon or oreganosee savings
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1/4 teaspoonpeppersee savings
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1 clovegarlic, mincedsee savings
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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
Per serving: 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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