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Tag Archives: zucchini

Greek Salad with Zucchini

Posted on July 13, 2021 by

Not your typical side salad!

1 medium zucchini
4-6 cherry tomatoes
1 Tbsp Kalamata or black olives, sliced
½ cup marinated artichoke hearts, quartered or chopped
1 Tbsp feta cheese, crumbled

1 tsp. white wine vinegar
1 tsp. lemon juice
Salt & pepper to taste

1. Combine sliced or spiralized zucchini, halved tomatoes, sliced olives, & chopped artichoke hearts.
2. Stir together dressing ingredients.
3. Drizzle salad with dressing and toss to coat.
4. Toss in bowl and top with feta cheese.

Makes 2 servings

Nutrition Facts:
Calories 164
Total Fat 6.4g
Total Carbohydrates 22.4g
Dietary Fiber 9.6g
Protein 8.5g

Print Recipe: Greek Salad with Zucchini

Pasta with Artichokes, Zucchini and Lemon

Posted on May 23, 2014 by

A great weeknight option – quick & delicious!

Pick up some Proti Pasta today!

Pick up some Proti Pasta today!


2 medium zucchini, sliced

6 packets Proti-Pasta, dry (6 cups)

1/3 cup olive oil

2 cloves garlic, minced

2, 9 ounce packages frozen artichoke hearts, defrosted

2 teaspoons lemon zest

1/4 cup lemon juice

1/3 cup Parmigiano Reggiano cheese, freshly grated

1 tablespoon fresh tarragon, chopped



1. Sprinkle zucchini with salt. Drain in colander 30-60 minutes.

2. Bring a large pot of water to a boil. Cook pasta, drain and return to pot.

3. Heat olive oil in a large skillet. Add zucchini and sauté until tender.

4. Add garlic and sauté 1 additional minute.

5. Add artichoke hearts, lemon zest and lemon juice-simmer for 2 minutes.

6. Add tarragon; mix well. Sprinkle with Parmigiano cheese and serve.



Makes 6 servings


Nutrition Facts:

Calories 336

Total Fat 3g

Total Carbohydrates 25g

Dietary Fiber 4g

Protein 25

Print recipe Pasta with Artichokes Lemon and Zucchini

From Proti

Zucchini Fettuccini with Goat Cheese and Sundried Tomatoes

Posted on July 26, 2013 by

zucchine fettucini3 large zucchini, julienned into ¼” wide strips

1 tablespoon extra virgin olive oil

1 clove garlic, minced

½ medium onion, chopped

1 cup sun-dried tomatoes, chopped

1 cup finely chopped pre-cooked sweet Italian turkey sausage (optional)

2 tablespoons Fox Point Seasoning blend (available from Penzey’s)

½ cup half and half

4 oz goat cheese, crumbled

1 cup basil, finely chopped

Using a mandolin with a ¼ julienne blade, slice off the tops of each zucchini and pass over the blade until you have long ¼” wide ribbons.  This can also be done with a hand held julienne vegetable peeler.

In a large skillet over medium heat, add the olive oil and chopped onion and sauté until translucent. Toss in the minced garlic and cook until fragrant. Add the sundried tomatoes and sausage, if using, and heat  through. Salt and pepper to taste.

Toss in the zucchini noodles and add the Fox Point Seasoning blend. If you don’t have that on hand, you may season with salt and pepper and continue cooking 3-5 minutes.

Reduce the heat to low and add in the half and half and crumbled goat cheese. Stir until the cheese has melted through then toss in the chopped basil. Serve in a big old bowl and watch your family be amazed at the fact that there is no pasta in this dish!

Serves 4

Nutritional Info: One serving is less than 8g of effective Carbohydrate

Print Recipe Zucchini Fettuccini with Goat Cheese and Sundried Tomatoes