Sautéed Spiralized Zucchini Salad with Marinated Baby Bocconcini

• 

  Marinated Baby Bocconcini:

  1 cup of baby bocconcini (250 mL) (about 20)

  1/2 tsp dried oregano (2 mL)

  1/2 tsp dried thyme (2 mL)

  3 Tbsp canola oil (45 mL)

  2 Tbsp red wine vinegar (30 mL)

  1/2 tsp red pepper flakes (2 mL)

  Zucchini Noodles:

  1 lb fresh, firm zucchini (500 g) (about 2-3 zucchini)

  1 Tbsp canola oil (15 mL)

  Salad:

  1 (14 oz) can whole artichoke hearts, drained and cut into quarters (398 mL)

  2 cups mixed colour cherry tomatoes, cut in half (500 mL)

   

• 

  Marinated Baby Bocconcini:

  1. Combine all ingredients, except cheese, in a mixing bowl and whisk to mix. Add bocconcini and let marinate at room temperature for 1/2 hour.

  Zucchini Noodles:

  1. Using a spiralizer, cut zucchini into noodles.
  2. Preheat 1 Tbsp (15 mL) oil in a large non-stick sauté pan over medium-high heat. Add noodles in batches to hot pan and sauté for about 2-3 minutes or until noodles have softened.
  3. Place cooked noodles in a large mixing bowl; add more oil to the skillet as necessary and repeat with remaining noodles.

  Salad:

  1. Combine zucchini noodles with bocconcini and marinade, artichoke hearts and cherry tomatoes, stirring to evenly coat noodles. Season with salt and pepper to taste and serve immediately.

Nutritional Analysis

Servings

4

Calories

341

Total Fat

26.1 g

Saturated Fat

14.4 g

Cholesterol

42 mg

Sodium

248 mg

Carbohydrates

17 g

Fiber

8.8 g

Sugars

5.3 g

Protein

14.7 g

Potassium

764 mg

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