Prep time: 10 minutes
Makes: 6 cups
Serving Size 1 cup
1 teaspoon oil
2 Tablespoons lemon juice
1⁄4 teaspoon dried oregano or basil
1⁄4 teaspoon each salt and pepper
5 cups zucchini rounds (about 4 small zucchini)
1⁄2 cup red or sweet onion (sliced thinly or chopped small)
1⁄4 cup shredded or grated Parmesan cheese
- Mix oil, lemon juice, oregano or basil, salt and pepper together in large bowl.
- Add zucchini, onion and cheese. Mix gently. Cover and chill until ready to serve.
- Refrigerate leftovers within 2 hours.
- Freeze extra lemon juice to use later.