If your garden is overrun by zucchini, here's a quick way to use the abundant crop.
Turn the summer squash into no-cook "pasta noodles." Simply use a vegetable peeler to make strips.
Makes: 4 servings.
CREAMY ZUCCHINI AND CHICKEN SALAD
2 medium zucchini
1 cup large tomatoes, cut in half or quarters
3 cups shredded ready-cooked barbecue chicken, skin removed
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 garlic clove, minced
1/4 tsp each salt and pepper
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.
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
