The ground beef mixture’s zesty cocktail sauce and the mustard-brown sugar glaze give this traditional family favorite a rich flavor.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 zucchini, peeled
- ½ pint cherry tomatoes, quartered
- 1 cup pitted Kalamata olives, quartered
- 1 (6 ounce) jar quartered artichoke hearts, drained and chopped
- 2 tablespoons white wine vinegar
- 1 lemon, juiced
- 2 tablespoons crumbled feta cheese, or to taste
Instructions
- Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.
- Substitute goat cheese for the feta, if preferred.
Nutrition Facts
| Calories | 198 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 10 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 1258 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This turned out great for us! I added some additional seasoning like fresh oregano, crushed red pepper flakes and salt and pepper. It was so fresh and light and perfect for warm summer nights.
6.2.21 Pulled out the not-used-much-anymore spiralizer to use on the zucchini. This was so close to a traditional Greek salad that I did take the liberty of adding a few extra ingredients. I added some oregano, freshly-ground black pepper, and a drizzle of olive oil (but no cucumbers). For my taste, I would have preferred the bolder red wine vinegar, but we still enjoyed this for lunch today.