When the blogger Sarah Matheny posted this recipe, Thai Zucchini Impasta Salad, on her blog, Peas and Thank You, last week, I wanted to make it right away. With 5 servings of vegetables per serving topped in a delicious peanut butter-based sauce, it is an amazing way to fill up on an assortment of colorful, summer vegetables.
If you use a spiralizer, which I don’t have, you can get small zucchini strips that have a similar texture to pasta. I don’t have a spiralizer, so I sliced the zucchini into very small strips. It was a little time intensive, and I didn’t get them all small enough, but it was still very good. My only potential problem with this recipe is that it is pretty high in fat. I think I could play around with the sauce so that it is still tasty but is less fattening.