See full recipe on: Group Recipes
Ingredients |
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2 zucchini squash, shaved thinly lengthwise with a vegetable peeler |
2 yellow summer squash, shaved thinly lengthwise with a vegetable peeler |
Sea salt and pepper to taste |
1 tablespoon extra virgin olive oil |
1 cup cherry or grape tomatoes, halved |
5 oil-packed sundried tomatoes, drained and thinly sliced |
1/2 shallot, finely chopped |
1 clove garlic, finely chopped |
1 tablespoon finely chopped basil |
1 teaspoon finely chopped oregano |
Nutrition 6 servings |
Per Serving | % Daily Value |
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Calories | 113 | — |
Fat | 2g | 4% |
Carbs | 23g | 7% |
Protein | 2g | 5% |
Fiber | 3g | 15% |
Cholesterol | ||
Sodium | 10mg | 0% |
Preparation |
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