This fresh-tasting, make-ahead side dish was created with casual outdoor dining in mind. Best at room temperature.
We liked this. Light, fresh flavors, and unusually delicious served at room temperature. I adjusted the amounts of oil and vinegar, however, to the 3:1 ratio I prefer. I also added some sliced black olives, basically because I had some leftover in the fridge after making a pizza but it was actually a very nice addition. Also, to make this more carb-friendly, I doubled the amount of zucchini. Wouldn’t hesitate to make this again…and I probably will.
Read MoreI didn't have Orozo, so I substituted the pasta that's about the size of quinoa (I can't for the life of me remember the name) I am not fond of white wine vinegar, and didn't like the flavor, so I added the juice of a fresh lime which improved it greatly. I think I would do it again for a change. An uncommon way to use zuchinni. Oh, I also added a little sun-dried tomato with the oil.
Read More We liked this. Light, fresh flavors, and unusually delicious served at room temperature. I adjusted the amounts of oil and vinegar, however, to the 3:1 ratio I prefer. I also added some sliced black olives, basically because I had some leftover in the fridge after making a pizza but it was actually a very nice addition. Also, to make this more carb-friendly, I doubled the amount of zucchini. Wouldn’t hesitate to make this again…and I probably will.
I didn't have Orozo, so I substituted the pasta that's about the size of quinoa (I can't for the life of me remember the name) I am not fond of white wine vinegar, and didn't like the flavor, so I added the juice of a fresh lime which improved it greatly. I think I would do it again for a change. An uncommon way to use zuchinni. Oh, I also added a little sun-dried tomato with the oil.
I added avocado, cherry tomatoes, and a handful of walnuts. I replaced the white vinegar with apple cider vinegar. It was good for lunch on the go.
