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Pasta And Fried Zucchini Salad

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smitten kitchen
Related tags
salad low carb vegetarian memorial day lunch
Nutrition per serving    (USDA % daily values)
CAL
792
FAT
216%
CHOL
25%
SOD
35%
Uploaded by: Smitten Kitchen

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Ingredients for 4 servings

Salt and black pepper

2/3 cup sunflower or safflower oil, or any type of oil you like for deep-frying

3 medium zucchini, cut into 1/4-inch-thick slices

salt

1 1/2 tablespoons red wine vinegar

3/4 cup frozen edamame or peas, fresh or frozen

2 cups basil leaves, coarsely chopped

1/4 cup parsley leaves

1/3 cup olive oil

Freshly ground black pepper

9 ounces strozzapreti or penne pasta

Zest of 1 lemon

1 1/2 tablespoons capers (or more to taste; my husband votes for 2)

7 ounces buffalo mozzarella, torn into chunks

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