Zucchini Noodle “Pasta” Salad

Zucchini squash is a great source of antioxidants! It is also an excellent source of manganese and a very good source of vitamin C.  This recipe is wonderful warm or cold!

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Zucchini Noodle "Pasta" Salad
  1. Preheat oven to 400. Line a baking sheet with parchment paper and spray with EVOO or grapeseed oil.
  2. Add the EVOO and garlic to medium to large sauté pan. Turn heat to medium-high, then add the zucchini and gently stir (careful, the zucchini likes to fly outta the pan when I stir it!).
  3. Pour in the veggie broth, add the tomatoes, turn to low, and cover. Let simmer for about 8-10 min.
  4. While the zucchini and tomatoes are simmering, spread out the broccoli on the lined baking sheet and spray or brush with EVOO and sprinkle with salt. Bake for 15 minutes.
  5. Turn off the heat and uncover the zucchini noodles. Pour them into a bowl and add the broccoli on top. You can eat some right away, and store the rest in the fridge for a cold "pasta" salad the next day (or in a few hours). YUM!! Feel free to add more veggies such as bell peppers or greens. The amounts of EVOO and salt may need adjusting to your taste and depending on the size of your zucchini.
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