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:8Ingredients1 lb zucchini (about 3 small)1 lb yellow summer squash (about 3 small)1 Tbsp olive oil1/4 tsp grated lemon zest1 Tbsp fresh lemon juicetsp salt1/8 tsp freshly ground black pepper1 clove garlic, minced1/3 cup thinly sliced fresh basil1 Tbsp chopped fresh oreganoInstructionsShave zucchini and yellow squash into thin noodles with spiralizer. Place in a large serving bowl.Combine olive oil, lemon zest, lemon juice, salt, pepper, and garlic in a small bowl; stir with a whisk.Drizzle oil mixture over vegetable noodles; sprinkle with basil and oregano.Toss gently. Serve immediately.Sourcewww.cookinglight.com