How to celebrate a bumper crop of zucchini: Toss it with a flavorful dressing and roast it to perfection, then serve it in this crowd-pleasing salad.
What You Need
Original recipe yields 4 servings
2 zucchini, cut lengthwise into quarters, then sliced crosswise
2 red pepper s, cut into strips
1/4 cup chopped red onion s
1/4 cup KRAFT Lite Zesty Italian Dressing
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
2 Tbsp. chopped fresh mint
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Let's Make It
Heat oven to 425ºF.
Toss vegetables with dressing; spread onto on foil-covered rimmed baking sheet sprayed with cooking spray.
Bake 25 min., stirring after 10 min. Cool completely.
Transfer vegetables to large bowl. Add cheese and mint; mix lightly.
Garnish with additional fresh mint before serving.
How to Remove the Stem from a Bell Pepper
Insert small sharp knife into stem end of bell pepper. Cut completely around stem. Remove stem. This method will work for any type of bell pepper: green, red, yellow, orange or purple.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.