MARINATED ZUCCHINI SALAD WITH OLIVES, ARTICHOKES, AND RED PEPPER
This Marinated Zucchini Salad with Olives, Artichokes, and Red Pepper is one of the Top Ten Most Popular Low-Carb Zucchini Recipes on Kalyn’s Kitchen, and this is the perfect low-carb alternate to pasta salad. And this tasty summer salad is also Keto, low-glycemic, gluten-free, meatless, and South Beach Diet Phase One! Use the Diet-Type Index to find more recipes like this one.
MARINATED ZUCCHINI SALAD WITH OLIVES, ARTICHOKES, AND RED PEPPER
This Marinated Zucchini Salad with Olives, Artichokes, and Red Pepper is the perfect low-carb alternate to pasta salad.
Author : KALYN DENNY(Thank You)
Source : kalynskitchen.com
INGREDIENTS:
- 4-5 small zucchini, cut into half moon slices about 1/2 inch thick (or bite sized pieces)
- 1 can large pitted black olives, drained very well
- 1 jar marinated artichoke hearts, drained very well
- 1 red or green pepper chopped into bite-sized pieces
- 1 red onion chopped into bite-sized pieces (optional)
DRESSING INGREDIENTS:
- 1 cup Newman’s Own Olive Oil and Vinegar Dressing (or your favorite Italian dressing with no sugar)
- juice of half lemon (2 T)
- 1/4 cup grated Parmesan, Asiago, or Romano cheese
- 1 T dried basil (or use 2 T basil pesto or 3 T. chopped fresh basil)
- 1 tsp. dried oregano
- Optional: additional 1/4 cup grated parmesan to sprinkle over salad just before serving
DIRECTIONS:
- Cut zucchini into quarter slices or bite sized pieces. (If you’re using large zucchini, cut away the seeds and most of the white part.)
- Steam or saute zucchini until barely tender/crisp, about 3 minutes for steaming and slightly longer for sauteeing, then drain very well. (You can plunge the hot zucchini into water with ice cubes to stop the cooking if you’re in a hurry, but I don’t always do that.)
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BEFORE YOU GO…
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