This raw zucchini noodle side dish is low in calories, a breeze to prepare, and fabulous fare on a hot summer night. The zucchini strips really do look and taste a lot like fresh pasta. Recipe contributed by Laura Theodore, from Jazzy Vegetarian, Lively Vegan Cuisine That’s Easy and Delicious (Book Publishing Company), reprinted by permission. Photo by Warren Jefferson.
- 2 medium to large zucchini
- 2 ripe tomatoes, chopped
- 10 to 14 leaves fresh basil, minced
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1⁄8 to 1⁄4 teaspoon sea salt
- Freshly ground pepper
Shave the zucchini lengthwise with a vegetable peeler to make the “noodles.”
Put the zucchini in a large bowl. Add the tomatoes, basil, oil, and garlic and toss gently until thoroughly combined. Season with salt and pepper to taste. Serve immediately.
46.8 calories; 3.7g fat; 45mg sodium; 3.6g carbs; 0.9g fiber; 0g sugar; 0.8g protein
- Enjoy VegKitchen’s selection of recipes for zucchini and other summer squashes.
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Eric Weisman says
I think your zucchini noodle dish is fab. I think your TV Program is fab. You are doing a great job of marketing Vegan. I do it everyday in everyway I can. Thank you so much for doing what you do for The Animal Children and our Planet.
Laura Theodore says
Oh thank you so much for the kind words Eric!
Shiva mantra says
Oooo! This looks so good!
Your Zucchini Fettuccine with Fresh Tomato Salsa recipe is soooo delicious! A gal made some at our potluck. I got the recipe and made it the very next day. This is a wonderful side dish. People will be surprised that it is all raw. This is one of my favorite recipes. Thank you for sharing.
Thank you, Alma! So glad you enjoyed this.