With gluten free this, avoid that, and whatever else we are adding to the “avoid list” lately, it’s easy to fall into a pattern of calling something what it actually isn’t. For example, a “cauliflower” is commonly being called a “steak,” and no one seems to mind at all. Are we finally losing it as a society? Well, I guess, keeping it all in perspective, it’s cool to get creative with naming some healthy substitutes. It’s just a word anyway, right? I just want whatever I am eating to satiate and hit the spot on whatever my mind and my appetite have conspired to enjoy together. Whenever that happens to be cold tomato basil noodles, this recipe does the trick. For the sake of avoiding the faux food naming pattern, we’re going to call these babies “zoodles”. Whatever you do call it, get ready for “yummy” sounding words and noises when you serve it. Oh, and it’s raw too!
(scroll down for interactive, printable recipe card, grocery list and more!)
tuscan cold zoodles with tomato, basil & garlic
Makes 2 small servings 1 large zucchini 1 large roma tomato 1 clove garlic 2 tbsp. cider vinegar 3 tbsp. extra virgin olive oil 1/2 cup loose pack basil, divided in half, one half whole-leaf, the other half julienned 1 tbsp. lemon 1/4 cup crushed hazelnuts1 tbsp. nutritional yeast (optional for flavor) Salt & pepper to taste
Clean off the woody stem end of the zucchini and cut lengthwise using a mandolin or a Japanese turning slicer, in order to get long, spaghetti-like strips of zucchini. Before your very eyes, your zoodles have been created. Cut the tomato lengthwise in quarters, carefully cut the inner seeds and membranes away, leaving the flesh that is attached to the skin. Save the insides for the dressing. Flatten the tomato quarters with your hand, cut into thin strips, and set aside. In a blender, combine the tomato seed insides, garlic clove, cider vinegar, olive oil, lemon juice, and the half of the basil that was left whole. Blend until it makes a dressing. Taste for salt and pepper and season if desired. Then, in a mixing bowl, toss the zoodles, crushed hazelnuts, dressing, second half of julienned basil, and optional nutritional yeast. Check again for salt and pepper, then serve. NOTE: hazelnuts can be substituted with other nuts like pine nuts or cashews.
Check out the Healthy Cooking Demo for Tuscan Cold Zoodles with Tomato, Basil & Garlic:
tuscan cold zoodles with tomato, basil & garlic
Ingredients
- 1 large zucchini
- 1 large roma tomato
- 1 clove garlic
- 2 tbsp. cider vinegar
- 3 tbsp. extra virgin olive oil
- 1/2 cup loose pack basil divided in half, one half whole-leaf, the other half julienned
- 1 tbsp. lemon
- 1/4 cup crushed hazelnuts
- 1 tbsp. nutritional yeast optional for flavor
- Salt & pepper to taste
Instructions
- Clean off the woody stem end of the zucchini and cut lengthwise using a mandolin or a Japanese turning slicer, in order to get long, spaghetti-like strips of zucchini. Before your very eyes, your zoodles have been created.
- Cut the tomato lengthwise in quarters, carefully cut the inner seeds and membranes away, leaving the flesh that is attached to the skin. Save the insides for the dressing. Flatten the tomato quarters with your hand, cut into thin strips, and set aside.
- In a blender, combine the tomato seed insides, garlic clove, cider vinegar, olive oil, lemon juice, and the half of the basil that was left whole. Blend until it makes a dressing.
- Taste for salt and pepper and season if desired. Then, in a mixing bowl, toss the zoodles, crushed hazelnuts, dressing, second half of julienned basil, and optional nutritional yeast. Check again for salt and pepper, then serve.
