Zucchini and Summer Squash Noodles with Oregano, Basil, and Lemon
This fresh, refreshing summer salad features uncooked “zoodles”. Keep in mind that zucchini and summer squash have a high water content and may release moisture after being cut or cooked. You can pat them dry with a paper towel or drain before adding to a recipe.
If you prefer cooked “zoodles”, you can quickly blanch them in boiling water, sauté them on the stove top or put in a microwave oven. Top with your favorite marinara sauce, pesto or Parmesan cheese and garnish with tomatoes and olives.
Note: 1 pound of squash yields about 5 cups of “zoodles”
Serves
Ingredients
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1 lb zucchini (about 3 small)
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1 lb yellow summer squash (about 3 small)
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1 Tbsp olive oil
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1/4 tsp grated lemon zest
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1 Tbsp fresh lemon juice
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¼ tsp salt
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1/8 tsp freshly ground black pepper
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1 clove garlic, minced
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1/3 cup thinly sliced fresh basil
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1 Tbsp chopped fresh oregano
Instructions
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Shave zucchini and yellow squash into thin noodles with spiralizer. Place in a large serving bowl.
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Combine olive oil, lemon zest, lemon juice, salt, pepper, and garlic in a small bowl; stir with a whisk.
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Drizzle oil mixture over vegetable noodles; sprinkle with basil and oregano.
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Toss gently. Serve immediately.
Source
www.cookinglight.com
Molly Miles |
8/3/2016