You need very small zucchini for this delicious zucchini salad with mint, basil, and a zesty dressing. Make sure you marinate it for at least 30 minutes before eating.
Bring water in a saucepan to a boil, add onion in a sieve and blanch for 1 minute. Remove and rinse under cold running water. Add zucchini to the pot with boiling water and cook for 30 seconds. Drain and put zucchini into a bowl with ice water. Move zucchini around so they cool evenly. Drain well.
Combine zucchini, mint, and basil in a large salad bowl. Mix oil, lemon juice, lemon zest, salt, and pepper in a small cup and pour over salad. Mix and refrigerate for 30 minutes.
Per Serving: 158 calories; protein 2.4g; carbohydrates 7.7g; fat 13.9g; sodium 61.5mg.