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Zucchini and Parmesan Cheese Salad
Source: dLife

Zucchini tossed with Parmigiano Reggiano, lemon juice, extra virgin olive oil, and lemon zest.

Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 164.2
Total Carbs 6.0 g
Dietary Fiber 2.0 g
Sugars 2.8 g
Total Fat 15.0 g
Saturated Fat 2.5 g
Unsaturated Fat 1.4 g
Potassium 397.4 mg
Protein 2.9 g
Sodium 204.2 mg
Dietary Exchanges
3 Fat , 1 Vegetables , 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 each  medium zucchini
4 oz  Cheese, parmesan, hard, 1" cube
1 tbsp  fresh lemon juice
4 tbsp  extra virgin olive oil
1 tsp  sea salt
0 1/2 tsp  black pepper
2 tbsp  fresh lemon peel
  1. Put the zucchini in a bowl and thinly shave the Parmigiano-Reggiano on top.
  2. Add the lemon juice, olive oil, salt, pepper, and lemon zest and toss to mix.

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