Archives for the month of: August, 2016

Italian Zucchini UNpasta Salad

The zucchinis in our garden are growing like, well, zucchinis in August, ha. I love using my spiral cutter to turn them into noodles AKA zoodles. This recipe is simple, delicious, and is a great make-ahead option since the more it marinates in the dressing the more intense the flavors become. It has all the usual ingredients of an Italian pasta salad — red onions, black olives, oregano, basil, salami, olive oil, red wine vinegar, cheese — minus the pasta! It’s a great recipe to keep on hand for summer potlucks because it is sure to be a crowdpleaser.

Italian Pasta Salad without the pasta - Spiralized Zucchini noodles
This recipe is adapted from the cookbook Inspiralized by Ali Maffucci, and she uses a fancy big ol’ spiral cutter called “The Inspiralizer.” However I just use a basic GEFU Spirelli Spiral Slicer. No matter how you slice it (pun intended) spiral cut zucchinis are an awesome low-carb alternative to pasta.

Alrighty then. Here’s the recipe…

WHAT YOU NEED:

  • 2 medium zucchinis, spiral cut into “noodles”
  • 1 can (14 oz.) quartered artichoke hearts, drained and patted dry
  • 1 c. cherry tomatoes, halved (I used a combination of red and orange)
  • 5 oz. mozzarella cheese, cubed
  • 3/4 c. sliced salami
  • 1/2 red onion, diced
  • 1/2 c. sliced black olives
  • 3 Tbs. red wine vinegar
  • 2 Tbs. olive oil
  • juice of 1 lemon
  • 1/2 tsp. dried oregano
  • fresh basil, minced, to taste (I used 4 large leaves)
  • Parsley, chopped, to taste
  • 1/4 tsp. crushed red pepper flakes
  • salt & pepper, to taste

WHAT YOU DO:

In a large bowl combine zucchini, artichokes, tomatoes, mozzarella, salami, onion, and olives.

In a separate bowl, whisk these together to make the dressing: vinegar, olive oil, lemon juice, oregano, parsley, basil, red pepper flakes, salt, and pepper.

Pour the dressing on top of the salad ingredients and toss to combine. Refrigerate for at least 1 hour, until the dressing starts to soften the zucchini. Serve chilled.

 

 

spiral slicer

ZUCCHINI NOODLE CAPRESE SALAD

Ahhhh the spiralizer. I love this kitchen gadget. You can turn veggies like zucchinis, cucumbers, and carrots into awesome healthy low-carb dishes. Turn zucchinis into noodles = Zoodles!

Here’s an easy no-cook salad that’s perfect for summer veggies from the Farmer’s Market or your garden. It has the delicious flavor of a traditional Italian caprese pasta salad, but without the pasta.

ZUCCHINI NOODLE CAPRESE SALAD

Zucchini Caprese Salad

WHAT YOU NEED:

  • 2 medium zucchinis, cut into spiral “noodles”
  • 1 c. cherry tomatoes (I used a combination of orange and red)
  • 4 oz. fresh mozzarella, cubed
  • 1/3 c. thinly sliced basil leaves
  • 1 Tbs. fresh lemon juice
  • 3 Tbs. white balsamic vinegar
  • 2 Tbs. olive oil
  • 1 minced garlic clove
  • salt & pepper, to taste

WHAT YOU DO:

Place zucchini and tomatoes in a mixing bowl.

Make the marinade in a separate bowl by combining the lemon juice, vinegar, olive oil, and garlic.

Pour marinade over the zucchini and tomatoes and stir gently to combine. Place in fridge to marinade for 10-20 minutes (the longer the zucchini marinates the more flavorful it will become).

Remove from fridge, add the cheese and basil to the bowl, then season with salt and pepper. Toss to combine, and serve.

recipe adapted from Inspiralized by Ali Maffucci