vegetarian app
Puree basil, shallot, vinegar, water, sugar, and salt in a blender. With motor running, slowly pour in olive oil, puree until smooth.
Using a vegetable peeler, slice zucchini into thin ribbons. Toss gently with olive oil, lemon, and a pinch of salt.
Arrange crostini on a platter, arrange zucchini ribbons on top. Tear mozzarella into pieces, and divide among crostini. Drizzle with vinaigrette and sprinkle with black pepper.
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Serving Size: 1 Serving (842g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1931 | ||
Calories from Fat: 438 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.7g | 65 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 28.2g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 17.9mg | 6 % | |
Sodium 3532.1mg | 122 % | |
Potassium 1306.1mg | 34 % | |
Total Carbohydrate 305.4g | 90 % | |
Dietary Fiber 14.5g | 58 % | |
Sugars, other 290.9g | ||
Protein 70.1g | 100 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1931
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