Anti-pasti with Zucchini Noodles

Also known as "anti-pasti anti-pasta." Hehe. I saw the original recipe which called for bow tie pasta in a "health" magazine. Grrrr. But with a few tweaks I was able to clean it up :)

To make zucchini noodles carefully run a Julienne peeler from one end of the zucchini to the other. which will create a half dozen long "noodles." (You can also start from the middle and work outwards to make shorter noodles.) When you get 1/4 way through the zucchini (when the noodles start to get soft) flip it over and peel the other side. You will end up with the middle of each zucchini left over which you can chop and steam or use in a smoothie like I did this morning.

Ingredients: (serves 4)
5-6 zucchini peeled with Julienne peeler
2 cups chopped fennel bulb
1 cup quartered artichoke hearts
1 cup diced bell pepper
1 cup cannellini beans, rinsed
1/2 cup salami, sliced
1/2 cup panchetta, cubed (TJ's)
1/4 cup provolone cheese, shredded
3 tablespoons pepperoncinis, sliced

Dressing:
Whisk 1/4 cup lemon juice, 2 cloves garlic, minced, 2 tbsp olive oil, salt, pepper and a dash of oregano