Having a garden is amazing and rewarding and to actually eat things that I planted just weeks ago gets me excited every single time. There is something truly fulfilling and gratifying and I can’t wait to experiment with other vegetables next year. This year, however, the learning piece has included zucchini plants. I had a bit of a debate with the person at the nursery where I purchased my little seedlings about how many to plant together because the little stick said to plant two. My neighbors have since smiled…and locked their doors. Apparently, they don’t want to share in my bounty! 😉

I am not intimidated, though, since I have a million ways to prepare zucchini. And a spiral slicer, which helps immensely. Zoodles rule and I really can’t imagine getting sick of them so you might see a few more recipes over the course of the summer. I hope they serve as launching pads for your own ideas and that you’ll share whatever magic you are making happen in your own kitchen!

Zoodle Salad with Balsamic Tomatoes and Basil

3-4 zucchini

1 Tbsp. salt

1 c. tomatoes, chopped

6 kalamata olives

1 tsp. pinenuts, toasted

2 Tbsp. Balsamic vinegar

1 Tbsp. extra virgin olive oil

small clove of garlic

1/3 c. fresh basil chiffonade

pepper to taste

Directions

1) Spiral slice or julienne the zucchini and place in a strainer over the sink. Toss with salt and allow to sit for about 20 minutes. Rinse well and cut into shorter zoodles, if necessary.

2) In a small bowl, mix together the vinegar, oil, and garlic and set aside.

3) Place zucchini in a bowl and add the tomatoes, olives, pine nuts, and basil. Drizzle the vinaigrette over the salad and toss well to combine.

4) Chill the salad for about 15 minutes, then add pepper and additional salt, if desired. Enjoy!

Serves 2

*Note: The proportions in this salad are totally flexible. Use what you have and what you like!