Wednesday, May 30, 2012

Zucchini Noodle Salad

This recipe was based on a recipe by Joy of Kosher.  We loved the idea of using zucchini in place of noodle.
Zucchini Noodle Salad
2 med zucchini (1 1/4 pounds total)
2 tbsp Star California Extra Virgin Olive Oil
2 to 3 mini onions, sliced into thin rings
1 garlic clove, sliced thinly
1 cup grape tomatoes, halved
2 cups mushrooms, thinly sliced
6.5 oz. jar Cara Mia Marinated Artichokes, drained and chopped
grated Parmesan for garnish, if desired
Salt & Pepper as needed

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Peel the zucchini and trim the ends. Using a vegetable peeler, cut the zucchini into long strands that look like flat noodles. Keep peeling strands until you have about 1/2 in of zucchini remaining in the center.  Discard the center.

Lay the zucchini strands in one even layer over double paper towel.  Allow zucchini to sit and dry out for an hour.

In a large skillet, heat 1 tbsp of the STAR California Extra Virgin Olive Oil over medium heat. Satué the zucchini strands until just heated through and coated with oil, about 2 minutes. Set aside.

In the same pan, add the remaining olive oil and satué the onions and garlic until translucent, about 2 minutes. Add the mushrooms and sauté another 3 minutes. Then add the grape tomatoes and Cara Mia Artichokes for 1 minute. Season with Salt and pepper to taste and top with grated Parmesan.

Serve at room temperature


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