1 pkg. (340 g) Green Giant* frozen Veggie Spirals Zucchini
1 can (398 mL) artichoke hearts in water, drained and halved
1 tbsp. (15 mL) olive oil
½ tsp. (2.5 mL) chili flakes
1 tbsp. (15 mL) lemon zest
2 garlic cloves
1 tbsp. (15 mL) fresh thyme
¼ tsp. (1 mL) salt
¼ tsp. (1 mL) pepper
½ cup (125 mL) fresh basil, plus extra for garnish
100 g soft fresh mozzarella, torn into pieces
2 tbsp. (30 mL) chopped walnuts
1 tbsp. (15 mL) unsalted butter
2 tbsp. (30 mL) parmesan cheese, finely grated
1 lemon, halved
Preheat oven to 450°F. Line a baking tray with parchment paper and set aside.
In a large mixing bowl stir together artichokes, olive oil, chili flakes, lemon zest, garlic, thyme, salt and pepper. Transfer to a lined baking tray and roast for 20 minutes. Remove from oven and transfer back into the same mixing bowl.
Add zucchini spirals to a large pot of boiling water and cook for 2 minutes. Drain and gently toss with cooked artichokes and chopped basil. Transfer to a serving platter. Top with torn mozzarella.
In a small sauce pan over medium heat; melt butter and stir in walnuts. Cook until butter has browned, 2 minutes. Remove from heat. Sprinkle walnuts over spirals and drizzle with butter. Garnish with basil leaves and parmesan cheese.
In a small non-stick pan over high heat, place lemon halves face down. Cook for 2 minutes until charred and brown. Squeeze warm lemons over salad when ready to serve.