Tomato & Zucchini Zoodle Salad

Quick, simple, and bursting with fresh flavors!

Toss the tomato mixture together and allow to sit for at least 30 minutes for the flavors to blend.

If you don’t have a spiralizer,you can use a vegetable peeler to create long thin ribbons. One the zucchini is cut, toss with tomato mixture and serve immediately – the longer the zucchini sits in with the tomatoes the more it will start to leach out its water and dilute the dressing.

Tomato & Zucchini Zoodle Salad

Marla Hingley

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Prep Time 15 mins

Total Time 15 mins

Servings 4

Ingredients

  

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• 4 - 8 ” zucchini
• 2 Tbsp olive oil
• 1/3 cup Parmesan cheese grated

Marinated Tomatoes

• 6 to matoes coarsely chopped
• 3 Tbsp olive oil
• 3 Tbsp minced shallots
• 1 garlic clove minced
• 1 Tbsp fresh parsley minced
• ¼ cup pine nuts
• ½ cup Kalamata olives slices
• 1 Tbsp lemon juice
• 2 tsp lemon zest
• 1 tsp oregano
• Pinch red pepper flakes
• Salt and pepper

Instructions

 

• If you don’t have a spiralizer, you can always cut the zucchini into thin ribbons using a vegetable peeler.
• Combine all the ingredients for the marinated tomatoes into a bowl and toss together. If you want a less chunky ‘sauce’ pulse in a food processor once or twice. Set aside and allow the flavors to blend.
• Spiralize the zucchini and gently toss with the oil.
• To serve divide up the zoodles, top with the tomato mixture and some grated cheese.

Notes

Combine the zucchini and the tomato mixture together just before you're ready to serve, this keeps the zucchini noodles firm. The longer it sits together, water from the zucchini will leach out leaving it limp, and will dilute the dressing.

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Keto-Friendly Recipe