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©

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