RealAge tip of the day on May 30, 2006
via Katherine Kriken
serves 6
1 1/2 pounds zucchini, cut in quarters lengthwise
1/2 cup feta cheese
1 small bunch fresh mint, chopped
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
freshly ground black pepper
Cook the zucchini in boiling salted water until just tender, about 7 or 8 minutes. It's better to undercook than overcook it.
Drain in a colander and run under cold water to stop the cooking process. Let the zucchini cool a little, then transfer it to a shallow serving dish.
Crumble the feta over the top, sprinkle with the mint and drizzle with the olive oil and vinegar. Add freshly ground black pepper to taste. Serve at room temperature or slightly chilled.
Zucchini is at its best from mid-April through July. Look for squash that's firm, bright green, and blemish free.
According to the RealAge website, supplement the vision protection of sunglasses with salads like this one, which, thanks to the zucchini, has a whopping 2,288 micrograms ofluteinlzeaxanthin (the nutrient combination
that's become famous for being a vision saver) per serving. Not to mention nice amounts of calcium, protein, potassium, fiber and other nutritious goodies - and it tastes terrific!
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