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.