Zucchini substitutes here for spaghetti in a perfect way. The texture is nice and thick and the flavors are hearty in this low carb pasta.
Zucchini Spaghetti Salad
Servings
6 Servings
Ingredients
- 2 medium zucchini 1¼ pounds total, peeled and then cut with julienne peeler
- 2 tablespoons olive oil divided
- 2 to 3 mini onions sliced into thin rings
- 1 small garlic clove very thinly sliced
- 1 cup grape tomatoes 5 ounces, halved
- 2 cups mushrooms 5 ounces, thinly sliced
- Kosher salt and coarse black pepper to taste
Instructions
- Peel the zucchini and trim the ends. Using a good quality julienne peeler, cut the zucchini into long strands of spaghetti. Keep peeling into julienne strips until you have just ½-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.
- To make this salad in advance, store the sautéed zucchini and the rest of the vegetables separately in the refrigerator. Allow to come to room temperature, season the zucchini with salt, and then toss together with the previously seasoned vegetables before serving
It is 5oz by weight. I have made it before and the amounts of those don’t really matter much anyways.
sorry, but there seems to be something “off” in the recipe. 5 oz is not generally a cup. Two cups is – even based on your calculation – 10 oz. Please clarify the grape tomato and mushroom quantities
I use the Veggeti to get my zucchini to come out like spaghetti . The strands are long so I cut the as they come out.. It works great for making a different looking cuke salad as well
Natalie aka SAFTI
All the recipes I’ve made are delicious.
I have tried these kinds of recipes and love them! I usually cook zucchini slightly in microwave, but will try the oil too next time.
looks and sounds delicious!
Thank you Linda!
I enjoy your recipes.
I’m about to receive a load of zucchini from a friend’s garden. I’ll add this recipe to my list of “how to use up too much summer squash other than in something fattening”. Great and easy recipe.
I need all the low carb recipes I can find. It’s the only way I know how to keep the pounds off.