1. Thinly slice zucchini. Place in a large sieve, sprinkle with salt, and let drain for 30 minutes.
2. Blanch snow peas in boiling, salted water for 1 1/2 minutes. Plunge into cold water, drain, and pat dry.
3. Rinse zucchini and pat dry. Toast sesame seeds in a small skillet for 2 minutes or until golden. Cool.
4. In a large bowl, stir soy sauce, vinegar, and sugar until sugar dissolves. Toss dressing with veggies and sesame seeds. Can be made 2 hours ahead and chilled.
Serves: 4. Per Serving: 80 calories, 11g carbs, 4g protein, 2g fat, 250mg sodium, 0mg cholesterol, 3g fiber