Grilled Herbed Zucchini Halves from Healthy Diabetic Recipes

Grilled Herbed Zucchini Halves Recipe

Recipe Ingredients:

1/4 cup red wine vinegar
2 tbsp shallots, chopped
3/4 cup extra-virgin olive oil
2 tsp lemon rind, grated
1 tbsp fresh thyme, chopped
1 tbsp fresh oregano, chopped
1 tsp fresh rosemary, chopped
1 tsp fresh mint, chopped
2 qt water
1 tsp salt
2 small zucchini

Recipe Instructions:

In a medium bowl, add the red wine vinegar and the shallots. Slowly whisk in the olive oil until it is thoroughly combined. Add the lemon rind, thyme, oregano, rosemary, and mint. Mix well.

In a pot, bring the water to a boil. Add the salt and the zucchini and simmer for 3 to 4 minutes. Remove the zucchini from the water and allow it to cool. Slice the zucchini in half lengthwise. Coat the zucchini with the vinaigrette mixture. Cover and refrigerate for 1 hour.

Preheat the grill or an oven broiler. Set the zucchini on the grill or beneath the broiler. You are only trying to reheat the zucchini, so do not let them stay on the grill or in the broiler for more than 3 to 5 minutes. Serve immediately.

This recipe yields 4 servings. Serving size: 1/2 zucchini.

Exchanges Per Serving: 1/2 Vegetable, 2 Fat.

Nutrition Facts: Calories 110; Calories from Fat 84; Fat 9g; Saturated Fat 1g; Cholesterol 0mg; Sodium 6mg; Dietary Fiber 2.5g; Sugars 3g; Protein 2g.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"07-09-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"

Servings: 4

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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