Source: Better Homes and Gardens
Credit: Jacob Fox
If you like, trim the ends of two small zucchini. Using a vegetable peeler, cut the squash lengthwise into thin ribbons. Toss the zucchini ribbons with red onion slices and a little red wine vinegar, olive oil, salt, and pepper.
362 calories; fat 14g; cholesterol 113mg; saturated fat 5g; carbohydrates 27g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 5g; protein 31g; vitamin a 175.1IU; vitamin c 4.1mg; thiamin 0.4mg; riboflavin 0.5mg; niacin equivalents 7.6mg; vitamin b6 0.5mg; folate 64.5mcg; vitamin b12 2.4mcg; sodium 542mg; potassium 470mg; calcium 245mg; iron 4.8mg.