Total:
35 min
Active:
30 min
Yield:
6 servings
Level:
Intermediate
Healthy

Ingredients

Directions

Preheat the broiler.

To make the dressing, in a small bowl mix the vinegar, mustard, honey, and salt. Whisk in 3 tablespoons olive oil. Season with the zest and pepper.

Using a mandoline, slice the zucchini lengthwise into 1/8-inch thick pappardelle turning the zucchini and slicing on 4 sides only until the seeds in the center are reached. Discard the centers.

In a small bowl combine the garlic, thyme, rosemary, and paprika with the remaining tablespoon of olive oil. Spread the zucchini slices on a large baking sheet and brush them with the garlic mixture. Broil for 3 minutes until light brown.

Coat the cherry tomatoes with the remaining garlic mixture in a bowl. Put them on another baking sheet and broil for 1 to 2 minutes or until some skins pop and the tomatoes get slightly caramelized.

Put the arugula in a serving bowl and top with the zucchini and tomatoes. Drizzle with the dressing. Sprinkle the feta and olives on top and serve.

IDEAS YOU'LL LOVE

Pappardelle With Corn

Recipe courtesy of Food Network Kitchen

Zucchini Gratin

Recipe courtesy of Ina Garten

Zucchini Noodle Salad

Recipe courtesy of Damaris Phillips

Fried Zucchini

Recipe courtesy of Alex Guarnaschelli

Sausage-Stuffed Zucchini Boats

Recipe courtesy of Nancy Fuller

Zucchini-Tortilla Casserole (Pastel Azteca)

Recipe courtesy of Marcela Valladolid

Quick-Pickled Zucchini

Recipe courtesy of Nancy Fuller

Zucchini Bread with Lemon Honey Butter

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking