Zucchini Noodle Salad
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Raw zucchini shaved into long ribbons looks like pasta but bites crisp and juicy, since it never sees heat.
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Lemon juice and olive oil with finely minced garlic make a light, tart dressing, and Parmesan and basil add salt and fragrance on top. The watery, seedy core is left behind when shaving, and without it the strands stay firm longer. Zucchini releases water the moment it touches the dressing, and the ribbons are tossed only right before eating, once the dressing and toppings are ready. Lift the strands with tongs instead of pressing them, and move everything to the plate as soon as water begins to pool in the bowl.
Ingredients
Instructions
- 1
Rinse 300 g zucchini, dry it well, and trim the ends.
Use a peeler or spiralizer to make long strands, stopping when you reach the seedy center so the noodles stay firm.
- 2
Halve 120 g cherry tomatoes and keep the cut sides facing up so the juices stay mostly inside until mixing.
Finely mince 1 garlic clove, breaking up any large pieces that would taste harsh.
- 3
In a bowl, combine 1 tablespoon lemon juice with 2 tablespoons olive oil first, then add the minced garlic.
Stir for about 30 seconds until the garlic is evenly suspended in the oil.
- 4
Just before serving, add the zucchini noodles and toss for about 30 seconds, lifting the strands with tongs or chopsticks.
Avoid pressing or squeezing them, because that releases water quickly.
- 5
Add the halved cherry tomatoes and toss only 20 seconds more, just until some juice blends with the dressing.
If liquid starts pooling at the bottom, plate the salad right away.
- 6
Pile the salad lightly in a serving bowl and finish with 30 g Parmesan and 8 basil leaves.
Serve immediately, chilled or at room temperature, before the zucchini dilutes the dressing.
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