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About the Recipe: The salad is an explosion of vibrant flavors, pickled peppers, cured meat, salty olives, savory tomatoes, and creamy cheese.
They are stirred into a fresh warm crunchy salad of zucchini sliced noodles and zesty pesto. It’s perfect as a light supper with slices of artisan bread or warm muffins.
How to make Zucchini Zoodles:
Using a Spiralizer: Begin by trimming off the ends of the zucchini. Align your zucchini sideways so its end meets the blade. Then poke the claw insert into the opposite end of the vegetable so it’s held steadily in place. Crank the handle and apply light pressure, feeding the zucchini into the grating blades. Keep turning until the zucchini is completely spiralized.
The blade used will determine if the strips are wide or narrow.
Use a Vegetable Peeler. Apply light pressure with a vegetable peeler along the sides of the zucchini but not the core. You will end up with wide, fettuccine-like slices.
Cooking Tip: With all the above methods, be sure to omit the soft seeded core of the zucchini or your zoodles will end up soft and mushy.
Cook Zucchini Strips (Zoodles) Place zucchini strips in microwave safe bowl; microwave on high power for 1 to 2 minutes until noodles soften to al dente stage. Remove from microwave; drain off any liquid. Place zucchini strips on paper towels to pat dry. Stir in pesto, coating zucchini strips. Add to the reserved antipasto olive mixture; toss lightly to combine.
To Serve: Place on serving platter; garnish with fresh basil leaves.
Yield: Serve warm or room temperature
Serves: 4
pdf for Copy of Recipe – Warm Antipasto Zucchini Zoodle Salad
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