Thanks for being patient with me while I took some time off! But, I am back with some great recipes for you. If you joined us in early April, you saw (and hopefully took part) in my cauliflower week. Recipes this week included cauliflower caprese grilled cheese, cauliflower rice tabouleh, cauliflower tortillas (with ground bison asparagus, and apple cider braised cabbage), cauliflower, leek, and onion soup, and cauliflower egg bake. Since that week was popular, I decided to dedicate another week to one ingredient. This week is dedicated to zucchini!
To start off, today’s Meatless Monday is a recipe I adapted from one of my favorite recipes in Los Angeles, Little Door. My mom and I went here for one of my birthday dinners (yes I said one!) and we started the night off with zucchini carpaccio, baby kale, baby artichokes, feta cheese, toasted pine nuts, and dill. Today I have recreated this salad for you!
1 Zucchini
1 Squash
Baby kale or arugula
Sautéed Artichoke Hearts
Feta Cheese or Goat Cheese (as much as you wish)
2 TBSP Pine nuts
Dill
Mint
2 TBSP EVOO
2 TBSP Apple Cider Vinegar
Juice of 1/2 Lemon
Juice of 1 Lime
Salt and Pepper to taste
Using a mandolin, slice zucchini and squash as thin as possible
In a small bowl, whisk EVOO, lemon juice, lime juice, dill, mint, and salt and pepper together until combined
Add zucchini and squash to a shallow bowl and pour dressing over
Toss to coat and marinate for 30 minutes to an hour
Plate by making a circle by alternating the zucchini and squash
Add kale or arugula to middle of plate
Top with artichokes, cheese, and pine nuts
Pour a TBSP or two of the leftover dressing over the plate
Serve and enjoy!

- 1 Zucchini
- 1 Squash
- Baby kale or arugula
- Sautéed Artichoke Hearts
- Feta Cheese or Goat Cheese (as much as you wish)
- 2 TBSP Pine nuts
- Dill
- Mint
- 2 TBSP EVOO
- 2 TBSP Apple Cider Vinegar
- Juice of 1/2 Lemon
- Juice of 1 Lime
- Salt and Pepper to taste
- Using a mandolin, slice zucchini and squash as thin as possible
- In a small bowl, whisk EVOO, lemon juice, lime juice, dill, mint, and salt and pepper together until combined
- Add zucchini and squash to a shallow bowl and pour dressing over
- Toss to coat and marinate for 30 minutes to an hour
- Plate by making a circle by alternating the zucchini and squash
- Add kale or arugula to middle of plate
- Top with artichokes, cheese, and pine nuts
- Pour a TBSP or two of the leftover dressing over the plate
- Serve and enjoy!
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