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Continued: Recipes: Fusilli with Spicy Eggplant and Spaghetti with Wilted Peppers

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  • Last update: July 3, 2013 - 1:00 PM

Carbohydrates 27 g Calcium 105 mg

Protein 9 g Cholesterol 8 mg Dietary fiber 5 g

Diabetic exchanges per serving: 2 vegetable, 1 bread/starch, 3½ fat.

grilled zucchini salad with mozzarella and dill

Serves 4.

Note: From “Better Homes and Gardens Fresh” from the editors of Better Homes and Gardens magazine (Houghton Mifflin, $29.99).

3 medium green and/or yellow zucchini, sliced lengthwise into 1/4-inch-thick planks

• 3 tbsp. extra-virgin olive oil, divided

• Salt and freshly ground black pepper, to taste

8 oz. fresh mozzarella ball, pulled into large pieces

• 2 tbsp. coarsely chopped fresh dill

• 1/4 tsp. crushed red pepper

• 1 tbsp. freshly squeezed lemon juice

Directions

Preheat gas or charcoal grill to medium heat. On a baking sheet, arrange zucchini in a single layer. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Place zucchini directly over medium heat and grill until tender, about 8 minutes, turning once.

On a serving platter, arrange warm zucchini and mozzarella. Sprinkle with dill and crushed red pepper. Drizzle with lemon juice and remaining 2 tablespoons olive oil and serve.

Nutrition information per serving:

Calories 276 Fat 25 g Sodium 243 mg Saturated fat 10 g

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