Fairfieldista_Sept Recipe_Zucchini Salad

Between all the amazing local restaurants and our summer devotion to rosé, we’re starting to notice that our pants are getting a teensy bit too tight. While we want low cal and low carb, we’re not willing to forego big flavor. Since we were out of ideas, we turned to our friends at Watson’s Catering in Greenwich for a little advice and they wisely suggested pairing seasonal produce, in this case, zucchini, with herbs, bright citrus, and savory parmesan to create a pasta-like salad that satisfies our never-ending cravings for spaghetti – but without the guilt.

Below we share their recipe for a tasty (and easy!) salad.

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Spiralized Raw Zucchini Salad with Parsley, Lemon Zest and Parmesan 

  • 2 medium zucchini, ends trimmed off
  • 1/2 lemon, juice
  • 1 ½ tablespoon olive oil, extra virgin
  • 1 teaspoon lemon zest
  • 3 tablespoons parsley
  • 3 tablespoons parmesan cheese
  • 1 small red pepper, diced
  • 2 basil leaves, coarsely chopped
  • course sea salt, to taste
  • fresh black pepper, to taste

Use a spiralizer and cut the zucchini into thin spaghetti-like strands. Trim the strands into bite size lengths, about 8 inches long and place it in a large work bowl. In a medium size bowl mix in the remainder of the ingredients. Season to taste by adjusting parmesan, lemon salt and pepper.

Serves: 2

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