Friday, June 10, 2011

Lemony Zucchini "Pasta" with Tomatoes

Zucchini is a vegetable that I almost like better fresh and raw instead of cooked (although it's really good sauteed in olive oil or broiled with some grated Parmesan cheese). 



Last night I used my y-shaped julienne peeler to peel ribbons of zucchini, much like pasta noodles, and dress them with lemon, salt, pepper, and some fresh tomatoes, and finished with a little olive oil. 



It was a really refreshing salad, which you can actually twirl around your fork like you would pasta.  This dish would also be really good tossed with some actual pasta noodles, since the flavors complement pasta very well.  If you don't have the julienne peeler I used, then all you need is a sharp knife and a little patience to slice and julienne the zucchini.

Printable Recipe

Lemony Zucchini "Pasta" with Tomatoes
  • 1 zucchini
  • 1 tomato, diced
  • juice and zest of 1/2 lemon
  • salt and pepper, to taste
  • 2 teaspoons olive oil
Using a y-shaped julienne peeler, carefully peel the zucchini from one end to the other, as far through to the other side as you are able to.   Divide zucchini between two serving dishes, and top with the diced tomato.  Top each salad with half of the lemon zest, lemon juice, salt and pepper.  Drizzle each with a teaspoon of olive oil, and serve immediately.  Serves two.