Grilled Zucchini “Pasta” & Artichokes

Grilled Zucchini Pasta1

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
Prep time:
Cook time:
Total time:
Serves: 4
Cutting zucchini into long ribbons makes a great alternative to pasta.
  • 2 zucchini
  • 3 Tbsp olive oil
  • 2 Tbsp GF balsamic vinegar
  • 1 garlic clove, minced
  • Salt & pepper to taste
  • 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)
  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.
Omit chicken and cheese for vegetarian option

 [hr]FAQ: Is Balsamic Vinegar Safe?



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