Sautéed Spiralized Zucchini Salad with Marinated Baby Bocconcini

Sautéed Spiralized Zucchini Salad with Marinated Baby Bocconcini

This dish requires the use of one of the latest (and greatest) kitchen gadgets called a food spiralizer. Once you get your hands on one, this magnificent zucchini salad won’t be the only thing you’ll want to use the spiralizer on.

Makes
4
  • Ingredients

    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)

     

  • Directions

    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