|Saturated fat||3.7 g|
|Polyunsaturated fat||0.3 g|
|Monounsaturated fat||1.7 g|
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- In a non-stick pan, cook zucchini in 1/4 cup water and olive oil for 5 minutes. Toss with herbs and set aside.
- Add balsamic vinegar to a shallow bowl. In alternating layers, arrange avocado, mozzarella, and tomato slices. Top with warm zucchini and season with salt and pepper.
- Handy Hint: Slide leftovers into a whole-wheat pita for easy lunch.