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Raw Zucchini "Pasta"
raw zucchini "pasta"
Bye bye, carbs. Hello, skinny ninny.
Updated August 8, 2014
medium zucchini, peeled and thinly sliced into ribbons with a vegetable peeler
tablespoons extra-virgin olive oil
cup cherry tomatoes, halved
basil leaves, torn
cup lightly toasted almonds
clove garlic, thinly sliced
pinch coarse salt and freshly ground pepper
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.
Add the peeled zucchini ribbons to the bowl and toss to coat.
No nutrition information available for this recipe
More About This Recipe
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.
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!
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.
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.
And then...Mama Mia, Sister Sia.
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.
I seriously just want to lick that right now.
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.
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