Author Notes
When I was on the South Beach Diet a few years ago (trying to lose those college pounds) I discovered this fabulous recipe from www.kalynskitchen.com. I altered it to just use zucchini, added more flavor with Cavender's, reduced green onion quantity and used julienne zucchini instead of half moon pieces. I wanted something with more flavor and a spaghetti texture. This dish is very healthy and if you want you can add in yellow julienne squash to give it more color. —Table9
Ingredients
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6
Medium Green Zuchinni, Peeled and Julienne
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3
Green Onions, White Bulbs Cut off and Green Stems Cut Into 1/2 diagnol pieces
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4
Cloves Fresh Garlic, Minced
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1 tablespoon
Good Olive Oil
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1/2 cup
Feta Cheese
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1/4 cup
Fresh Basil, Roughly Chopped
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1 1/2 teaspoons
Cavenders Greek Seasoning
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1 1/2 teaspoons
Sea Salt
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1/2 teaspoon
Cracked Black Pepper
Directions
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Heat skillet over medium heat and pour in Good Olive Oil. Once olive oil is a medium heat, add minced garlic. Let cook for 2 - 3 minutes until flavor is released into olive oil.
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Toss in julienne zucchini and toss. Cook for 4 - 5 minutes.
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While zucchini is cooking put the green onion pieces and basil in your serving bowl.
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Right before you pull the zucchini off the stove, add the feta and toss. Cook for two more minutes. Once finished pour zucchini mixture into the onion and basil bowl. Add salt, pepper and Cavender's. Toss to combine.
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Serve immediately.
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