Serving Size
1 plate
Servings
6
Prep Time
10 min
Cook Time
5 min
Nutrition Information
| Calories | 115 |
| Fat | 9 g |
| Saturated fat | 3.7 g |
| Polyunsaturated fat | 0.3 g |
| Monounsaturated fat | 1.7 g |
| Cholesterol | 13 mg |
| Sodium | 4 mg |
| Carbs | 2 g |
| Protein | 4 g |
| Fiber | 1 g |
Health Benefit
How do you make a classic summer salad even better? Add more veggies! Here, zucchini and avocado (OK, technically a fruit) take a caprese salad to flavorful new heights.
Ingredients
1/4 cup
1 tablespoon
1 tablespoon
2 tablespoons
1/2
Coarse salt and cracked pepper, for
Directions
- 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.
Jackie Gentilesco
