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

• 8

Ingredients

• 1 lb zucchini (about 3 small)
• 1 lb yellow summer squash (about 3 small)
• 1 Tbsp olive oil
• 1/4 tsp grated lemon zest
• 1 Tbsp fresh lemon juice
• ¼ tsp salt
• 1/8 tsp freshly ground black pepper
• 1 clove garlic, minced
• 1/3 cup thinly sliced fresh basil
• 1 Tbsp chopped fresh oregano

Instructions

1. Shave zucchini and yellow squash into thin noodles with spiralizer. Place in a large serving bowl.
2. Combine olive oil, lemon zest, lemon juice, salt, pepper, and garlic in a small bowl; stir with a whisk.
3. Drizzle oil mixture over vegetable noodles; sprinkle with basil and oregano.
4. Toss gently. Serve immediately.

Source

www.cookinglight.com

Molly Miles | 8/3/2016