July 26, 2012
It’s that time of year when I have so much zucchini I just don’t know what to do with it all. If your garden is in a similar giving mood try this veggie-loaded pasta salad.
My beloved Zucchini Noodle Maker & Veggie Slicer turns too much squash into bikini-friendly comfort food. This dish is a warm, satisfying lunch, and super healthy too. It gives the satisfaction of a hearty bowl of pasta without the carbs.
3 zucchinis, made into noodles
Salt and freshly ground pepper
2 Tablespoons Extra Virgin Olive Oil
1 Tomato, diced
1 large clove of garlic, minced
1 hot pepper (packed in oil), minced
5-7 Kalamata olives, pitted and sliced into halves
4-6 basil leaves, torn
Crumbled feta (to your taste)
To make the zucchini noodles, you can read my instructions from my recipe for Zucchini Pasta with Fresh Tomato Sauce. Or you could just take a look at the photos below and do what seems natural. It’s really quite simple.
Toss the zucchini noodles in a bowl with a little salt and freshly ground pepper, then let them sit for 15 minutes.
Drain the noodles (some water might accumulate at the bottom of the bowl), spread them out on a cookie sheet, sprinkle them with a little more salt and freshly ground pepper, and broil them for 3-5 minutes, around 6″ from the heat. Don’t worry, this won’t brown the zucchini noodles, but rather warm them up for serving.
While the zucchini is in the oven, heat the olive oil over medium heat in a medium-size skillet, then add the tomato, garlic, pepper, and olives and sauté for 1-2 minutes or until warm.
Combine the tomato and garlic mixture with the warmed zucchini noodles, place on two salad plates, and top each with the basil and crumbled feta. Serve and enjoy!
