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.
-
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
-
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.
-
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.