Lemony Spiralized Zucchini Salad with Almond Oat Topping

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The end of summer means that everyone, it seems, has more zucchini than they know what to do with. Several years ago, my sisters and I, introduced to veggie-centric cooking through the Moosewood Cookbooks, discovered their recipe for lemony zucchini with breadcrumb topping and became obsessed. The lemon, garlic, and crunchy topping make bland zucchini (sorry, zukes) taste amazing. Here, we adapted the recipe by subbing out breadcrumbs for an even more satisfying (and gluten free) crunchy almond-oat topping. Instead of grating the zucchini, as the Moosewood recipe calls for, we spiralized those babies. Because zoodles always win.


Don't have a spiralizer? Don't worry! Grated zucchini will work just fine.

 Lemony Spiralized Zucchini Salad with Almond Oat Topping | Vegan and gluten-free. | Loveleaf Co.
 Lemony Spiralized Zucchini Salad with Almond Oat Topping | Vegan and gluten-free. | Loveleaf Co.
 Lemony Spiralized Zucchini Salad with Almond Oat Topping | Vegan and gluten-free. | Loveleaf Co.
 Lemony Spiralized Zucchini Salad with Almond Oat Topping | Vegan and gluten-free. | Loveleaf Co.

Lemony Spiralized Zucchini Salad
with Almond Oat Topping

INGREDIENTS

ALMOND OAT TOPPING

  • 1/4 cup raw almonds
  • 1/4 cup rolled oats
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 garlic clove, minced

ZUCCHINI SALAD

  • 2 packed cups spiralized zucchini
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • salt and black pepper to taste

INSTRUCTIONS

  1. Prepare the almond-oat topping. Add the almonds, oats, salt, and dried oregano to a food processor and process until coarsely chopped, resembling breadcrumbs.Heat the olive oil in a skillet over medium heat. Add the garlic and the almond-oat mixture and stir constantly until the mixture becomes golden brown and fragrant, about 2-3 minutes. Remove and set aside.
  2. Prepare the spiralized zucchini. Drain the liquid from the zucchini before cooking. Mix it with salt and place in a colander over a bowl, and let sit for about 5 minutes. With your hands or the back of a spoon, press out as much liquid as possible from the zucchini.
  3. Cook the zucchini. In a skillet, heat the second tablespoon of olive oil. Add the garlic and drained zucchini and cook over medium-high heat, stirring often, until the zucchini is tender, about 5 minutes. Remove from heat.
  4. Assemble the salad. Stir the lemon juice and lemon zest into the cooked zucchini, and season with salt and pepper. Serve in a bowl, topped with the almond-oat topping.

NOTES

Adapted from Moosewood Restaurant Cooking for Health.