Mexican Marinated Squash
Ingredients
- 1 cup julienne-sliced yellow squash ⓘ
- 1 cup julienne-sliced zucchini ⓘ
- 2 tablespoons chopped green onions ⓘ
- 1/4 cup white wine vinegar ⓘ
- 2 tablespoons chopped fresh cilantro ⓘ
- 1 teaspoon olive oil ⓘ
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 1/4 teaspoon pepper ⓘ
Instructions
- Combine first 3 ingredients in a small shallow dish.
- Combine vinegar and remaining ingredients in a jar; cover tightly, and shake vigorously. Pour vinegar mixture over vegetable mixture; toss gently. Cover and marinate in refrigerator at least 8 hours. Toss gently before serving.
Nutrition & Diet Analysis (per serving)
576
kcal
29% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).