Spiral-cut zucchini makes a light and refreshing alternative to pasta and base for this dish. If you don't own a spiralizer, you can buy precut zucchini noodles in the produce section. You'll need about eight cups, or 600 grams, for this recipe.
- Total time 20 minutes
- Portion size 4 servings
Ingredients
Method
Cut kernels from corncobs. In heatproof bowl, cover corn kernels with boiling water; cover and let stand until tender, about 10 minutes. Drain; rinse under cold water until chilled. Drain.
Meanwhile, using spiral vegetable slicer, cut zucchini into long ribbons; pat dry.
In large bowl, stir together garlic, vinegar, oil, mustard and salt. Add zucchini, corn, red onion, beans, basil, 3/4 cup of the feta and mint (if using); toss to coat. Sprinkle with remaining 1/4 cup feta and pepitas (if using).
Nutritional facts PER SERVING: about
- Fibre 7 g
- Sodium 504 mg
- Sugars 7 g
- Protein 12 g
- Calories 308
- Total fat 20 g
- Potassium 802 mg
- Cholesterol 27 mg
- Saturated fat 7 g
- Total carbohydrate 24 g
%RDI
- Iron 13
- Folate 39
- Calcium 15
- Vitamin A 15
- Vitamin C 65
