Wondering what to do with all of the zucchini from your summer garden or CSA? If zucchini is coming out of your ears this summer, you may want a back up plan when it comes to preparing them. This bright and light Zucchini Zoodle Mediterranean "Pasta" is a perfect zangy lunch or light dinner.
I still haven't gotten over the magnificence of my Paderno Spiralizer
. I put off buying one for quite a while after they made appearances all over the Bloggersphere. Now I'm kicking myself for not having one sooner. The skeptic in me rolled my eyes at the claims that you could make
However, not only was there not an anarchy at the kitchen table but there was some serious slurping and second helpings going on instead! Bonkers!! Who knew Zoodles were so dang fun?
Besides the fact that my little darlings were so happy eating a healthy dinner, I have to say that I was thrilled that this entire meal was prepared with out the use of any heat source. Summer dinner dilemma solved!
The sauce for these Zoodles is very simply a blend of plain, fat free yogurt, avocado, fresh lemon juice, tarragon and salt and pepper. If you've ever tried tarragon, I strongly suggest you pick some up ASAP. It's my favorite "secret spice" and pairs faultlessly with creamy avocado and tomatoes.
SERVES 4 TIME 15 MINUTES
3 medium size zucchini
1 pint cherry or grape tomatoes, cut in half
1/2 small red onion, sliced thinly
3 ounces crumbled feta cheese
small handful Kalamata olives
1/2 cup pine nuts
1 small ripe avocado
3/4 cup plain, fat free yogurt
1 juicy lemon, juiced (about 1/2 cup)
1 1/2 tablespoons dried tarragon
salt and pepper to taste
PUTTING IT ALL TOGETHER
Wash the zucchini and cut the ends off. Using a Paderno
with the thinner 'noodle' blade, spiralize the zucchini into a medium size bowl. Add the onion and tomatoes.
In a small bowl of a food processor or by hand with a fork, blend together the avocado and yogurt until creamy. Add the lemon, tarragon, salt and pepper, stir to combine. Add the dressing to the zoodle mixture and toss to combine. Add the feta cheese and toasted pine nuts, gently toss.
Serve immediately or cover and chill until ready to serve. Makes a great lunch the next day!
Recipe Redux is a team of Health Minded Food Bloggers and Registered Dietitians. Every month we get together and collectively bring you a list of our favorite recipes from a different theme. This month we are focusing on recipes made from using vegetables from your garden. Farmer's Market or CSA. Check out what the other members of Recipe Redux have to share this month!