Also known as the best way to use up your remaining zucchini stockpile.
Fall may be nearly here, but that doesn’t mean the weather has completely cooled, or that summer produce has stalled. Oh no, the zucchini will last awhile longer, and remain super affordable and delicious. Which means, we need to continue finding creative ways to use this lovely summer squash.
Zucchini baked goods are always a good choice. Which are your favorites by the way? We are always looking for the next best thing. You can also roast it, sauté it, grill it, or, the prettiest preparation, turn it into noodles. Or as we all know them now, zoodles.
What is it about our culture that we feel every phrase has to be shortened into hilarious one word creations? See: Guesstimate, Turducken, Chiberia, and Tae Bo (remember this one?!). If you are having as much fun with these as I am, check out this entire list. My favorite has to be Ambitchous, or maybe Askhole (hahaha). This is pure genius.
These new words pretty much justify an entirely new language. One made especially for millennials and fellow short attention span youths. Of course we all use them, they’re catchy and much easier to type. Hello laziness my old friend.
Don’t you feel for the poor folks attempting to learn English though? Talk about an impossible task.
And, did you know there is actually a word that describes this phenomenon? A portmanteau is two words smashed together to become one. Who knew? The Internet is a magical place where you can find millions of useless facts.
So, zucchini noodle salad. I mean, zoodle salad. There’s something incredibly satisfying about spiralizing vegetables. It makes an otherwise boring (at least to some) vegetable fun and exciting.
Because everyone wants to be entertained while they eat. Another sign of our generation, we can’t just eat anymore. Eating has to be a production.
If you’re going to make something out of your food, you may as well have fun doing it. And, make it healthy to boot. What’s not to love?
I declare said salad the simple, healthy, fun way to top off the end of summer. What are you waiting for? Go make yourself some zoodles, even just for my sake, otherwise I fear I may be nerdjacking.
- 3 large or 6 small zucchini
- 1 pint cherry tomatoes
- ½ medium red onion
- 1 medium cucumber
- ⅓ cup Greek olives, pitted
- ⅓ cup roasted red peppers
- 1 can or jar artichoke hearts
- ½ cup easy Greek dressing, recipe follows
- Pesto (prepared or homemade, we like this one), for topping
- 4 ounces Feta, crumbled (optional), for topping
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ½ teaspoon Dijon mustard
- 1 teaspoon Greek seasoning
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
- Add all ingredients to a glass jar, cover tightly with a lid, and shake vigorously to combine.
- Line two rimmed baking sheets with 2 layers of paper towels and set aside. Spiralize the zucchini and set on the paper towel lined pans to drain while you prep other ingredients.
- Quarter the tomatoes and add to a medium bowl. Slice the onion into thin half moons and add to the bowl. Cut the cucumber in half vertically and again lengthwise, then slice into thin half moons.
- Halve the olives, slice the pepper into thin strips, and roughly chop the artichoke hearts. Add all to the bowl with other vegetables.
- Gently squeeze zoodles between dry paper towels and add to a separate large bowl. Toss with Greek dressing. Arrange vegetables on top of zoodles in pattern, or toss everything together to combine.
- Arrange portions in a bowl or on plates, top each with a dollop of pesto and sprinkle with crumbled feta. Serve immediately.
**To make this dish Paleo or Vegan, omit the cheese and use a Paleo pesto (such as the recipe we link to).
***This dish can easily become a main course by adding grilled meat, or serving alongside your favorite protein.
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