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Raw Zucchini "Pasta"

Bev Cooks Recipe by

Raw Zucchini "Pasta"

Bye bye, carbs. Hello, skinny ninny.

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  • Prep Time 25 min
  • Total Time 30 min
  • Servings 1

Raw Zucchini "Pasta"  

As prepared by Bev Cooks

Pretend pasta ribbons for your mouth!


Immunna be honest with ya. Carbs are my thing. My gig. My fuel. My heartbeat. My lover. My (just one more I swear) bag. I'll never ever leave them. The bond we have created through the years together is unwavering. Unfaltering. Unchanging.

That said, I'm pretty much unable to change out of my jeans right now soooooo we're gonna cheat on the carbs for a sec. Or 45. Or an hour. Or whatever.

Not only is the flavor of this zucchini "pasta" going to take your mouth on the joy ride of its existence, you won't even have to wear a scarlet Z on your chest!

Lez make it! Get it? Lez? Z as in zucch - okay.

Grab a medium sized zucchini. Now, I was just feeding myself for lunch, so you see that huge zucc in my picture? I only used about half of that. Also, grab some cherry tomatoes, basil, olive oil, garlic, almonds (toast 'em! mmmm), and salt & peppa.

Ingredients for fresh zucchini salad

Dump about 2 Tbsp oil in a bowl, along with the halved cherry tomatoes, basil, sliced garlic, almonds, salt and pepper. Toss it together with a spoon, or your fingers. Now, let it sit for 20 minutes. I knooooow, I know. But you have some zucchini ribbons to make!

Mix tomatoes, basil and garlic with olive oil

So you basically take a veggie peeler and go to town. Make as many ribbons as you want. Mine probably equaled 2 to 3 cups-ish? Go crazy if you want. It's your life.

Peel the zucchini with a vegetable peeler

After 20 minutes, toss the zucchini into the bowl and get it all coated with the infused oil. Smell that basil. I mean, I know. I should mention right now, if you only do a few ribbons of zucchini, don't put a full 2 Tbsp oil in the bowl. You don't want your zucchini to be soaked in oil. So maybe start off with a little bit of oil and add more, based on how many ribbons you add. I'm rambling.

Add the zucchini ribbons to the oil mixture

And then...Mama Mia, Sister Sia.

Zucchini "pasta" ready to eat

I also need to say, once you add salt to zucchini, it starts to immediately draw out the moisture, so don't let this sit too long without eating it. Buuuut I have a feeling that won't be an issue, you animal, you.

Zucchini salad in a bowl

I seriously just want to lick that right now.

Zucchini "pasta" recipe

Oh lookie there, my jeans fit again! Kind of.



*Bev now craves linguine. Go figure. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.
See Recipe

Raw Zucchini "Pasta"

Ingredients

1
medium zucchini, peeled and thinly sliced into ribbons with a vegetable peeler
2
tablespoons extra-virgin olive oil
1/2
cup cherry tomatoes, halved
4
basil leaves, torn
1/4
cup lightly toasted almonds
1
clove garlic, thinly sliced
1
pinch coarse salt and freshly ground pepper

Directions

  • 1 In a bowl, combine the oil, tomatoes, basil, almonds, garlic and a pinch of salt and pepper. Toss together and let sit for 20 minutes.
  • 2 Add the peeled zucchini ribbons to the bowl and toss to coat.
  • 3 Serve immediately.
See Post

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