Raw Zucchini “spaghetti” Two Ways
Variation: Place all the dressing ingredients in the bowl of a small food processor or blender. Add the feta cheese and pine nuts and pulse to get a smooth pesto-like paste. Toss this into the zucchini and tomato mixture and serve.
PREP TIME 15 minutes
COOK TIME 5 minutes
SERVES 4
Ingredients
- ½ cup pine nuts toasted (optional)
- 3 medium zucchini preferably organic, stem and root end trimmed and discarded
- 1 ½ cups teardrop or cherry tomatoes
- ¾ cup chopped fresh mint or basil leaves
- Grated zest from 1 small lemon
- Dressing
- 1/3 cup fresh strained lemon juice
- 2 tbsp fresh chopped oregano
- 1 garlic clove optional, minced
- ½ cup extra-virgin Greek olive oil
- Salt and pepper to taste
- Optional: 1/3 cup crumbled Greek feta see variation
Instructions
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Place the pine nuts in a small, preferably cast-iron or nonstick skillet and heat over medium heat shaking the pan back and forth for a few minutes, until they are lightly browned.
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Using a spiralizer or mandolin, shave the zucchini into spaghetti-like strands. Place in a mixing bowl. Halve the tomatoes and add them to the bowl. Add the mint and lemon zest. Whisk together the lemon juice, olive oil and lemon zest. Season the dressing with salt and pepper and toss it into the zucchini right before serving.