If your garden is overrun by zucchini, here’s a unique way to use the abundant crop. Turn the summer squash into no-cook "pasta noodles." Simply use a vegetable peeler to make strips.
Creamy Zucchini Pasta
2 medium zucchini
250 ml (1 cup) large tomatoes, cut in half or quarters
750 ml (3 cups) shredded ready-cooked barbecue chicken, skin removed
45 ml (3 tbsp) olive oil
30 ml (2 tbsp) balsamic vinegar
1 garlic clove, minced
1 ml (1/4 tsp) each salt and pepper
60 g (2 oz) goat cheese, crumbled
10 fresh basil leaves, roughly chopped
Using a vegetable peeler, peel zucchini into long strips and place in a large bowl. Add tomatoes and chicken.
In a small bowl, whisk together oil, vinegar, garlic, salt and pepper; add to salad and toss. Sprinkle goat cheese and basil over top and gently toss. Do not over mix or goat cheese may clump together.
Makes 4 servings.
Nutritional information per serving: 330 calories; 32 g protein; 19 g total fat (5 g saturated fat); 8 g carbohydrate; 1 g fibre; 115 mg cholesterol; 570 mg sodium.
Source: Sobeys, www.sobeys.com