4 medium zucchini 3 tablespoons of lemon juice 2 tablespoons of olive oil 3 tablespoons of fat-free sour cream 1 teaspoon of Dijon mustard 1 garlic clove, crushed Freshly-ground white pepper, to taste 1/2 red onion, thinly sliced 3 radishes, thinly sliced 1 tablespoon of chopped parsley
Boil whole zucchini for about 5 minutes. Drain, cool and slice in half lengthwise then into 1/4-inch half-coin slices. Sprinkle with 1 tablespoon lemon juice and olive oil. Combine the remaining lemon juice with fat-free sour cream, mustard and garlic. Add pepper to taste. Sprinkle sliced radishes and parsley over the top and serve. This recipe yields 6 servings.
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