Cold Zucchini "Pasta" with Fresh Tomatoes
If you’re lucky enough to own a spiralizer, you could substitute zucchini noodles for ribbons.
1 lb. zucchini
Salt and pepper
1 lb. tomatoes, diced and including juice
1 clove garlic, minced or pressed
1/4+ c. tightly packed fresh basil leaves, cut into thin chiffonade ribbons
1 Tbsp. olive oil, plus more for drizzling
Shredded parmesan or mozarella cheese
Using a mandoline or peeler, shave the zucchini into long, thin ribbons.
Sprinkle zucchini with 1/2 tsp. salt and toss gently. Place single layer ribbons on paper towels and allow to stand 15-20 minutes. Rinse gently in a colander and pat dry with a cloth or paper towel. Arrange on platter.
Gently toss tomatoes, garlic, basil, olive oil; season with salt & pepper to taste. Spoon over the zucchini, drizzle with a little more olive oil, and sprinkle with cheese.
Recipe created or adapted by Liz Talley, Urban Graze All rights reserved©
