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-> Salads & Dips
RamatEshkol!
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 Tue, May 29 2012, 1:16 pm
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I saw posted here a while ago a recipe for zucchini "spaghetti" salad-- you basically julienne zucchinis, saute them strain them and add a buncha other stuff--dont remember what. anyone have the exact recipe/know the link? TIA
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ra_mom
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Tue, May 29 2012, 1:31 pm
Here you go.
Zucchini Spaghetti Salad (Joy of Kosher)
· 2 medium zucchini (1 1/4 lbs. total)
· 2 Tbsp olive oil, divided
· 2-3 mini onions, sliced into thin rings
· 1 small garlic clove, very thinly sliced
· 1 cup grape tomatoes (5 oz.), halved
· 2 cups mushrooms (5 oz.), thinly sliced
· kosher salt and coarse black pepper, to taste
Peel the zucchini and trim the ends. Using a good quality julienne peeler (OXO far surpasses the others), cut the zucchini into long strands of spaghetti. Keep peeling into julienne strips until you have just 1/2" inch of zucchini remaining in the center. Discard.
Lay out the zucchini spaghetti in one even layer over doubled up paper towels. Allow the zucchini to sit and dry out for 4 hours.
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the zucchini strands until just heated through and coated with oil, about 2 minutes, in batches as necessary. Set aside.
In the same pan, add the remaining tablespoon of olive oil and sauté the onion and garlic until translucent, about 2 minutes. Add the mushrooms and sauté another 3 minutes. Then add the grape tomatoes for 1 minute. Season with salt and pepper to taste.
Season the zucchini with kosher salt, add the rest of the vegetables and toss lightly with tongs.
Serve at room temperature.
http://imamother.com/forum/vie.....asted
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mandksima
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Fri, Jun 08 2012, 10:49 am
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Sounds great, thanks for posting!
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Rivka32
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Mon, Jun 11 2012, 1:00 am
| ra_mom wrote: | Here you go.
Zucchini Spaghetti Salad (Joy of Kosher)
· 2 medium zucchini (1 1/4 lbs. total)
· 2 Tbsp olive oil, divided
· 2-3 mini onions, sliced into thin rings
· 1 small garlic clove, very thinly sliced
· 1 cup grape tomatoes (5 oz.), halved
· 2 cups mushrooms (5 oz.), thinly sliced
· kosher salt and coarse black pepper, to taste
Peel the zucchini and trim the ends. Using a good quality julienne peeler (OXO far surpasses the others), cut the zucchini into long strands of spaghetti. Keep peeling into julienne strips until you have just 1/2" inch of zucchini remaining in the center. Discard.
Lay out the zucchini spaghetti in one even layer over doubled up paper towels. Allow the zucchini to sit and dry out for 4 hours.
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the zucchini strands until just heated through and coated with oil, about 2 minutes, in batches as necessary. Set aside.
In the same pan, add the remaining tablespoon of olive oil and sauté the onion and garlic until translucent, about 2 minutes. Add the mushrooms and sauté another 3 minutes. Then add the grape tomatoes for 1 minute. Season with salt and pepper to taste.
Season the zucchini with kosher salt, add the rest of the vegetables and toss lightly with tongs.
Serve at room temperature.
http://imamother.com/forum/vie.....asted |
Mmmmm.....thank you!
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rikki!
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Mon, Jun 11 2012, 10:20 pm
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Sounds great! Going to try this tomorrow!
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