Nutritive Information
- Calories: 42.45cal
- Protein: 1.06g
- Fat: 2.96g
- Fiber: 2.04g
- Vitamin A: 44.84RE
- Vitamin C: 12.88mg
- Vitamin E: 3.42mg
- Thiamine: 0.10mg
- Vitamin B6: 0.10mg
- Potassium: 204.68mg
Ingredients
- 2.4 cups Zucchini raw, sliced
- 0.6 medium Onion raw
- 0.6 medium Garlic clove, crushed
- 0.15 teaspoon Dill weed
- 0.15 teaspoon Thyme
- 1-3/16 Tablespoons Canola oil
- 1-3/16 medium Tomato raw
- 0.6 teaspoon Worcestershire Sauce
- 1-3/16 Tablespoons Lemon peel
- 1-3/16 teaspoons Lemon juice
Instructions
- Shred zucchini and finely chop onion; saute with garlic, dill weed, thyme, and oil until zucchini is tender. Remove from heat.
- Finely chop tomatoes and add with grated lemon peel and Worcestershire sauce; combine with other ingredients, except lemon juice. Refrigerate until chilled.
- Stir in lemon juice just before serving. Serve with crackers.
