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Grilled Zucchini “Pasta” & Artichokes

Zucchini (like a lot of its squash cousins), is such a versatile vegetable. Because it doesn’t have much flavor on its own, it lends itself to become whatever you need it to be.

My favorite use for zucchini is as a substitute for pasta noodles.  I have cut them into long thin wide parpadelle-style noodles and grilled them until just tender.

Adding some fresh basil, marinated artichokes and some shredded rotisserie chicken are just a few of the delicious ingredients in this recipe for Grilled Zucchini Pasta.

Grilled Zucchini Pasta1

Grilled Zucchini "Pasta" & Artichokes
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Serves: 4
Cutting zucchini into long ribbons makes a great alternative to pasta.
Ingredients
  • 2 zucchini
Dressing
  • 3 Tbsp olive oil
  • 2 Tbsp GF balsamic vinegar
  • 1 garlic clove, minced
  • Salt & pepper to taste
Toppings
  • ½ cup marinated artichokes, drained & chopped
  • 2 cups rotisserie chicken, shredded
  • 1 cup grape tomatoes, halved
  • 10 fresh basil leaves, roughly chopped
  • GF goat cheese, crumbled (optional)
Instructions
  1. Thinly slice zucchini using a vegetable peeler or a mandolin. Lightly toss in some olive oil then spread out on a baking sheet and bake at 350°F until soft, about 10 minutes (or can use an indoor grill). Set aside.
  2. Dressing: whisk together and set aside.
  3. To serve: in a large bowl add grilled zucchini, artichokes, chicken and tomatoes. Drizzle dressing over and toss gently. Sprinkle over cheese and basil, and serve.
Notes
Omit chicken and cheese for vegetarian option

 
FAQ: Is Balsamic Vinegar Safe?

 

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