Marinated Zucchini and Yellow Squash Salad Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 1/2 cup cider vinegar
- 4 teaspoons sugar
- 1/2 teaspoon salt, divided
- 3 zucchini (about 1 1/2 pounds)
- 2 yellow squash (about 3/4 pound)
- 1 garlic clove, peeled
- 1/2 cup packed fresh basil leaves
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 3 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes
Instructions
- Combine vinegar, sugar, and 1/4 teaspoon salt until sugar dissolves. Trim ends of zucchini and squash; cut into thin ribbons with harp-shaped peeler. Add to vinegar mixture. Cover and chill 2 hours or overnight.
- Bring a small pan of water to a boil; add garlic. Remove with a slotted spoon after 1 minute. Rinse under cold water; set aside. Add basil to boiling water; immediately remove and rinse under cold water. Reserve 1 tablespoon of cooking liquid. Transfer garlic and basil to a food processor, and add lemon juice, olive oil, reserved water, and the remaining 1/4 teaspoon salt. Process until smooth.
- Drain squash, and divide among 4 plates. Top with cubed mozzarella, and drizzle with basil oil.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon, Basil.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
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