Photo: Linda Pugliese; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
Active Time
15 Mins
Total Time
25 Mins
Yield
Serves 4

There is no end to the different things you can do with zucchini, one of our favorite summer vegetables. This time, instead of baking it into a cheesy casserole or a loaf of spiced bread, try zucchini in this colorful summertime salad, from Virginia Willis's column Cooking with Virginia. It's a perfect quick partner to a main dish of seafood or rotisserie chicken. Simply combine spiralized zucchini, cooked lady peas, thinly sliced sweet onion, chopped garlic clove, and fresh chopped parsley together in a bowl. Then make a dressing out of feta cheese, buttermilk, lemon zest, and black pepper, and dress the zucchini noodle mixture right before serving. As you can see, this salad lends itself to many variations. Toss in whatever vegetables you have on hand, such as cherry tomatoes, sugar snap peas, or carrots. If you don’t have a spiralizer, you can use a julienne vegetable peeler. Nearly every summer garden has zucchini and yellow crookneck squash growing, not only because they are easy to grow, but you can use them in so many different recipes. All they need are good soil and water, and before long, you have more green and yellow squash than you know what to do with. Embrace this abundant summer vegetable and make all the zucchini noodles you can.

How to Make It

Step 1

Spiralize 1 1/4 lb. into noodles (about 6 cups), and place in a large bowl. Add 1 cup cooked lady peas, 1/2 very thinly sliced sweet onion, 1 very finely chopped garlic clove, and 2 Tbsp. chopped fresh flat-leaf parsley to bowl.

Step 2

Combine 4 oz. of crumbled feta cheese (about 1 cup), 1/4 cup buttermilk, the zest of 1 lemon, and 1/4 tsp. black pepper in a small bowl; stir until smooth.

Step 3

Just before serving, toss together zucchini noodle mixture and buttermilk dressing. Season with additional pepper and salt, if needed, and serve immediately.