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
Medium Green Zuchinni, Peeled and Julienne
Green Onions, White Bulbs Cut off and Green Stems Cut Into 1/2 diagnol pieces
Cloves Fresh Garlic, Minced
tablespoon Good Olive Oil
cup Feta Cheese
cup Fresh Basil, Roughly Chopped
teaspoons Cavenders Greek Seasoning
teaspoons Sea Salt
teaspoon Cracked Black Pepper
- 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.
- Toss in julienne zucchini and toss. Cook for 4 - 5 minutes.
- While zucchini is cooking put the green onion pieces and basil in your serving bowl.
- 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.
- Serve immediately.