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–+ servings

Tomato & Zucchini Zoodle Salad

Marla Hingley
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Servings 4

Ingredients
  

  • 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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