Zoodles Salad Recipe - Zucchini Noodles
A vegetarian Continental recipe with green zucchini, extra virgin olive oil, salt - to taste. Ready in 20 min, serves 2.
Curated byLucas Dubois🇫🇷
- 1
To begin making the Zoodles Salad, take one zucchini, chop both the ends
green zucchini(1) - 2
Place it in the spiralizer, in between the spiked handle and the end of the blade
- 3
Then by spinning the handle you get noodles of Zucchini
green zucchini(1) - 4
If not using the spiralizer, cut thin slices of zucchini lengthwise and then cut them into thin long julienne to get your desired shape
green zucchini(1)cherry tomatoes - cut into halves(5) - 5
Heat a pan, on medium flame, add olive oil, mixed herbs, salt and pepper, tomatoes and basil leaves
extra virgin olive oil(1 tablespoon)salt - to tasteblack pepper powder(1 teaspoon)basil leaves - a handfulcherry tomatoes - cut into halves(5) - 6
Toss the zoodles for a couple of minutes till cooked through but still el dente
- 7
Turn off the heat
- 8
Squeeze fresh lemon juice over the zoodles
lemon juice(1 teaspoon) - 9
Transfer Zoodles Salad into a serving bowl and serve warm or cold
cherry tomatoes - cut into halves(5) - 10
Serve the Zoodles Salad along with Potato Spinach Roulade Recipe With Parmesan Cheese & Herbed Butter Sauce or Chicken in Lemon Butter Sauce Recipe for weekend lunch or dinner
lemon juice(1 teaspoon)
Nutrition Facts
Per serving
Rate this recipe
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Zoodles Salad Recipe - Zucchini Noodles
A vegetarian Continental recipe with green zucchini, extra virgin olive oil, salt - to taste. Ready in 20 min, serves 2.
Curated byLucas Dubois🇫🇷
Directions
10 steps- 1
To begin making the Zoodles Salad, take one zucchini, chop both the ends
green zucchini(1) - 2
Place it in the spiralizer, in between the spiked handle and the end of the blade
- 3
Then by spinning the handle you get noodles of Zucchini
green zucchini(1) - 4
If not using the spiralizer, cut thin slices of zucchini lengthwise and then cut them into thin long julienne to get your desired shape
green zucchini(1)cherry tomatoes - cut into halves(5) - 5
Heat a pan, on medium flame, add olive oil, mixed herbs, salt and pepper, tomatoes and basil leaves
extra virgin olive oil(1 tablespoon)salt - to tasteblack pepper powder(1 teaspoon)basil leaves - a handfulcherry tomatoes - cut into halves(5) - 6
Toss the zoodles for a couple of minutes till cooked through but still el dente
- 7
Turn off the heat
- 8
Squeeze fresh lemon juice over the zoodles
lemon juice(1 teaspoon) - 9
Transfer Zoodles Salad into a serving bowl and serve warm or cold
cherry tomatoes - cut into halves(5) - 10
Serve the Zoodles Salad along with Potato Spinach Roulade Recipe With Parmesan Cheese & Herbed Butter Sauce or Chicken in Lemon Butter Sauce Recipe for weekend lunch or dinner
lemon juice(1 teaspoon)
About this recipe
A vegetarian Continental recipe with green zucchini, extra virgin olive oil, salt - to taste. Ready in 20 min, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
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