Ingredients
- 2 tablespoons good quality balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon honey
- Big pinch gray salt
- 4 tablespoons extra-virgin olive oil
- 1/2 teaspoon lemon zest
- Freshly ground black pepper
- 4 1/2 pounds zucchini
- 2 cloves garlic, minced
- 2 teaspoons thyme, minced
- 1 teaspoon rosemary, minced
- 1 teaspoon sweet smoked Spanish paprika
- Cherry tomatoes (20 large or 40 small)
- 2 bunches arugula
- 1/2 cup crumbled feta, preferably French (about 3 ounces)
- 1/2 cup pitted and chopped kalamata olives (about 3 ounces)
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.
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Read all 28 reviews
By amyjgreene_12172256
Great Falls, 86
on January 08, 2010
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Substituted regular paprika for the fancy paprika & left out the olives...this was totally delicious, flavorful and unique as a great complementary side dish with some lemon rosemary cornish game hens and goat cheese and sage mashed potatoes!
By bettrules_7755081
Lake Orion, MI
on August 21, 2009
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I cannot say enough good things about this recipe. It was so favorful, light and different. Unique way to use up grape tomatoes and zucchini from the garden.
By kjo990_9484125
Rochester, NY
on June 12, 2009
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I thought this recipe was great and that the flavors went very well together. I sliced the zucchini with the slicer attachment on my food processer. I would recommend making the marinade and then tossing it with the vegetables, as I didn't feel like I was able to coat them enough by brushing them on.
Read all 28 reviews