A really refreshing salad... and a great thing to do with too many zucchinis in the garden
Servings: 4
2 Cloves Garlic, minced
2 Tablespoons Olive Oil
1/2 Cup Cherry Tomatoes
2 Medium Zucchini
1 Tablespoon Olive Oil
Juice of 1/2 Lemon
1/2 Teaspoon Honey
Salt & Pepper, to taste
1/4 Cup Feta Cheese
- Pre-heat oven to 325F.
- Halve the tomatoes, put onto a flat baking tray lined with a non-stick mat, add garlic and drizzle with oil, sprinkle with salt and pepper, and toss to coat.
- Roast in oven for 20 minutes. Set aside to cool.
- Spiralize the zucchini on the medium blade and put in a colander with a removable bottom
- Add the tomatoes.
- Mix the lemon juice, honey and olive oil and pour over the zuccini. Toss to make sure dressing covers all the noodles.
- Crumble feta over the top.
- Pile onto plates and serve.
Per Serving: 137 Calories; 12g Fat (77.5% calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 110mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
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