I’ve been on a bit of a no-heat-required kick lately, whipping up summery recipes that don’t require the oven or stove. This recipe continues in the same vein — it is basically a zucchini and tomato salad, masquerading as a plate of pasta al pomodoro. It would make an elegant first course at a dinner party, and its impressive looks belie the fact that it takes minutes to put together.
In order to make the zucchini “pasta,” you’ll need a julienne slicer or vegetable spiralizer. I prefer the look of julienne strands — they resemble pasta alla chitarra, one of my favorite noodles in existence. I use the wide julienne slicer by Kyocera — its ceramic blade will never rust, and stays sharp much longer than stainless steel. This tool, along with my trusty cut-proof glove, make this recipe a breeze.
Topped with raw tomato sauce, this plate of nutritious vegetables is enhanced with an Italian trifecta of garlic, basil, and extra virgin olive oil. The sauce also makes a great bruschetta topping, as well as a summer spaghetti sauce, tossed in while the noodles are still warm.
Zucchini Pasta al Pomodoro
serves 2 as a first course
1 medium zucchini, julienned into long strands
1 roma tomato, seeded and diced
1 clove garlic, minced
3 large leaves of basil, chiffonaded
1 Tbsp. olive oil
1/8 tsp. sea salt
1/8 tsp. ground black pepper
1. Arrange the zucchini “pasta” on a plate.
2. In a small bowl, combine the rest of the ingredients, tossing to coat with olive oil.
3. Top the zucchini with the tomato mixture and serve.
What a freakin cool idea! Zucchini as the pasta! Now I wish I would have planted zucchini this year! Not really a huge basil fan though…any other herbs you would suggest? How about oregano? I know it goes well with tomatoes, but what about the zuke?
I prefer oregano in cooked dishes, as it can be pretty overpowering in its raw state. Flat leaf parsley would be nice. Chives would also work well. Thanks for your comment!
This looks like a yummy and interesting recipe! Thank you so much for your very kind words on my “The Process of Healing” guest post. Made me smile!
You’re welcome Tammy, I really enjoyed your post! Looking forward to cruisin’ around your blog as well =)
chives it is! (did plant those) thanks again!
I made this dish last night with the parsley as suggested. I served it with salmon and it was delicious. My husband looked at it a little funny to begin with, but also said it was great. Really a super dish for summer!
Awesome! I’m so glad you enjoyed it.
Very neat! It looks great and sounds so fresh.
I have made a variation of this and love it every time I make it. Yummy!
Beautiful site. How did you julienne your zucchini so perfectly? Do you have a special gadget or time and dedication?
Sorry for question. I just re-read post and see that I missed your link to the julienne slicer. Do you recommend it without reservation? The beautiful zucchini shreds might be recommendation enough for me. Seriously. So pretty!
I definitely love my julienne slicer, and would recommend it! It takes a little more muscle to get through, say, parsnips and carrots, but it’s a dream for zucchini. I’d ABSOLUTELY buy a cut-proof glove while you’re at it — I am a total klutz, and it is a relief to be able to use a julienne slicer safely. I was seriously scared of them for years.
This looks amazing and I’m definitely considering making it tonight. Thank you for your tips and recipe!
You’re welcome!