Zucchini And Red Pepper Salad (Greece)

1. Cut both ends off each small zucchini, then core, seed & thinly slice the red bell pepper.

2. Place zucchini & red bell pepper in boiling salted water & cook for 2 minutes, then drain & arrange on serving plate.

3. Zest the lemon into long, thin strips/curls (The original recipe calls for blanching the zest for 2 minutes, but I don't.), then juice the lemon.

4. Mix oil, lemon juice, chopped basil, salt, pepper & sugar.

5. Pour over vegetables while they are still warm, then sprinkle with lemon zest & serve.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	81.1009 g
Protein	0.5941 g
Carbohydrates	1.3738 g
Energy	722.9032 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6436 g
Water	21.6879 g
Aspartic acid	0.0648 g
Calcium, Ca	10.7851 mg
Lutein + zeaxanthin	150.8634 g
Fiber, total dietary	0.384 g
Fatty acids, total saturated 22:0	0.1045 g
Carotene, beta	83.8411 g
Niacin	0.1462 mg
Vitamin A, RAE	11.204 g
Arginine	0.0225 g
Riboflavin	0.0091 mg
Tocopherol, beta	0.0891 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0002 g
Fatty acids, total saturated 20:1	0.2519 g
Glutamic acid	0.0573 g
Sodium, Na	2.3467 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0171 g
Total lipid (fat)	81.1009 g
Manganese, Mn	0.0824 mg
Fructose	0.0008 g
Proline	0.0188 g
Fatty acids, total saturated 16:0	9.1599 g
Fatty acids, total saturated 8:0	0.0001 g
Sucrose	0.2852 g
Choline, total	0.7865 mg
Sugars, total	0.4044 g
Serine	0.0215 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	1.5841 g
Vitamin B-6	0.0314 mg
Selenium, Se	0.0821 g
Ash	0.2329 g
Fatty acids, total saturated 18:1 undifferentiated	57.7363 g
Pantothenic acid	0.0765 mg
Phenylalanine	0.0198 g
Copper, Cu	0.0297 mg
Betaine	0.1044 mg
Thiamin	0.0098 mg
Methionine	0.0075 g
Iron, Fe	0.7096 mg
Carbohydrate, by difference	1.3738 g
Phosphorus, P	17.7657 mg
Folate, total	5.6122 g
Tocopherol, gamma	0.6859 mg
Lycopene	0.0288 g
Alanine	0.0278 g
Valine	0.0245 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	7.9233 g
Glycine	0.0208 g
Carotene, alpha	0.0614 g
Glucose (dextrose)	0.0008 g
Zinc, Zn	0.1628 mg
Isoleucine	0.0195 g
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	8.5671 g
Fatty acids, total polyunsaturated 17:1	0.1013 g
Leucine	0.0328 g
Tocotrienol, alpha	0.0012 mg
Vitamin A, IU	222.3955 IU
Folate, DFE	5.6122 g
Tryptophan	0.0051 g
Vitamin C, total ascorbic acid	8.4443 mg
Phytosterols	179.1422 mg
Galactose	0.0074 g
Fatty acids, total polyunsaturated 18:1 c	0.0009 g
Fatty acids, total saturated 20:0	0.3353 g
Tyrosine	0.0147 g
Vitamin K (phylloquinone)	59.9895 g
Fatty acids, total saturated	11.203 g
Histidine	0.0113 g
Fatty acids, total monounsaturated	59.1074 g
Threonine	0.0141 g
Folate, food	5.6122 g
Fatty acids, total polyunsaturated 17:0	0.0178 g
Cryptoxanthin, beta	2.1382 g
Vitamin E (alpha-tocopherol)	11.6528 mg
Magnesium, Mg	7.7459 mg
Lysine	0.0282 g
Potassium, K	92.4513 mg
Cystine	0.0057 g
Fluoride, F	0.0492 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 pinch	1.1471	0.2869	0
Lemon	1	1.2808	0.4116	0.0132
Salt	1 pinch	0	0	0
Olive oil	6 tablespoons	716.04	0	81
Zucchini	1.5 1/2	3.465	0.5132	0.066
Red bell pepper	1	0	0	0
Pepper	1 pinch	0.3608	0.0919	0.0047
Basil	1 tablespoon	0.6095	0.0702	0.017