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Wash zucchini. Use the spiral cutter to make fine zucchini noodles and put them in a bowl and lightly salt, mix with your hands and let stand for a short time.
For the pesto, lightly toast the walnuts in a coated pan without fat and then set aside. Wash and shake dry the parsley and set aside a few sprigs. Finely chop the rest. Peel garlic and chop as well. Place the toasted walnuts, parsley (chopped), garlic, lemon zest and lemon juice in a tall container with the olive oil and blend with a hand blender to make a thick dressing. If necessary, add a little more water, then season to taste with salt and pepper.
Coarsely crumble the feta and cut the olives into rings. Drain artichoke bottoms and cut into bite-sized pieces as desired.
For the stewed tomatoes, wash them. Peel and finely chop the garlic. Heat oil in a frying pan and fry tomatoes and garlic in it on high heat for 3-4 minutes until they darken. Season with oregano, salt and pepper and let simmer for a short time covered over medium heat.
Put the water on and bring to a boil. Add the zucchini noodles and cook for about 2 minutes, then drain and pour into a soup plate or bowl. Spread stewed tomatoes, artichokes and feta on top. Drizzle with the walnut pesto and top with olives and parsley, a little lemon juice if necessary. Enjoy.
The recipe Zucchini artichoke bowl with feta is composed of the following macronutrients.
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