parmesan garlic zoodle salad

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I am in LOVE with the Vegetti spiralizer. You can make veggie noodles of every kind, and my favorite are zucchini noodles (also referred to as “zoodles”.) I have discovered that I don’t like to cook them. Even a little bit of cooking will make them soggy and watery. The best way to eat them is raw and cold.

This salad goes together in a flash and is wonderful tossed with the minimal ingredients listed below. However, if you like the idea of zucchini spaghetti, you certainly can pour a little warmed marinara or blender pasta sauce over the top of this. Other fun toppings include: fresh pico de gallo or mango key lime salsa!

3 medium zucchini, unpeeled and washed

1/4 to 1/3 cup extra virgin olive oil + 2 Tablespoons for sauteing the garlic

1/2 cup Parmesan cheese, (grated or powdered type)

4 large garlic cloves, minced

freshly ground black pepper, to taste

Using a Vegetti Pro or Spiralizer, turn the zucchini into zoodles according to manufacturer’s instructions.

Place zoodles in a medium serving bowl. Toss with the olive oil and Parmesan cheese until evenly incorporated.

Place the remaining 2 Tablespoons olive oil in a skillet over medium heat. Once hot, add minced garlic. Saute until light golden brown and fragrant (30 seconds to 1 minute.)

Toss garlic and oil in with the zoodles. Season to taste with black pepper.



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