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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 28 reviews
By amyjgreene_12172256
Great Falls, 86
on January 08, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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