Sadly, this is probably my last zucchini recipe of the year. Our garden has quit producing and I used our last zucchini in this recipe. I’m so proud of our first garden, it produced a lot of veggies and we know what to do better next year. Since it’s the last day of summer I thought a nod to a summer salad would be appropriate. This is a low carb “pasta” salad but with no pasta. You won’t miss it, trust me! It’s loaded with veggies, a great place to use up bits and pieces of veggies from the fridge!
Here’s the lineup
What you need:
Artichoke salad (mine had artichokes, green olives & roasted red peppers)
Balsamic salad dressing
How to make;
Slice the zucchini in half and then in half again making 4 long pieces. Dice those pieces into about 1 inch chunks. Put the zucchini in a microwave safe dish and cook for 1 minute, stir, cook another 1 minute and 30 seconds. You want them to be slightly soft but not fully cooked. Drain and set aside to cool. Dice about 1/2 cup of each of these; tomatoes, black olives, red onion and orange pepper. Drain the artichoke salad and cut into bite sized pieces. Mix all the veggies together and pour 1/2 a cup of balsamic dressing over the veggies, stir. Cover and refrigerate a few hours or overnight. Before serving sprinkle with parmesan cheese.
I promise you won’t miss the pasta, but you could add some cooked pasta to make this go a little further or make it a cold summer meal. You can leave out anything you don’t have on hand or you don’t like and add anything you want to use up or think would make this dish even better. Fresh herbs would add a bright fresh taste to this salad too! Enjoy!