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Ingredients
4 medium zucchini (8 cups noodles) (see Note)
1 tablespoon olive oil
2/3 cup pitted olives, diced
2 large tomatoes, chopped (2 cup)
½ cup minced Italian parsley
½ cup chiffonade basil
2 teaspoons fresh thyme
4 garlic cloves, pressed or minced
2 teaspoons capers (optional)
½ teaspoon sea salt or to taste
Black pepper to taste
2 tablespoons pine nuts
loving preparation
- Prepare the zucchini noodles with the mandoline set to the 1/8-inch julienne setting and set aside or in the refrigerator (see Note).
- Add all of the remaining ingredients to a mixing bowl, stir well, and allow to sit for 3 to 5 minutes.
- To serve, divide the noodles amongst four plates, and top with your desired amount of vegetables, making sure to distribute all of the juices too. Alternatively, toss the noodles and vegetables together and allow people to serve themselves.
Tips and Tricks
We recommend not combining the noodles with the vegetables until you are ready to serve them as the oil and liquid will start to break down the noodles and reduce them in size.
You do not need to peel the zucchini before noodling them, but choose the flattest side to start on. If you do not have access to a mandoline, you can try using a vegetable peeler. If the zucchini is thick you may need to slice it in half before it will fit through your vegetable peeler. Peel off as many layers as possible, then slice those layers into 1/8-inch noodles using a knife. The pile of noodles won't look quite as large if you use the peeler method, so you may wish to account for that with more zucchini or smaller (looking) servings.
Variations
- Add some heat to this dish with ½ teaspoon crushed red peppers or 1 teaspoon diced chile pepper of choice.
- Olive lovers can feel free to double `em up.
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