Zucchini Noodle Salad
Briefly blanched zucchini noodles tossed with cherry tomatoes, basil, Parmesan, olive oil, and balsamic vinegar.
By Moow Editorial ·
- Blanching time depends on noodle thickness.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: Serves 2
- Prep time: 25 minutes
- Cook time: No cooking
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of Serves 2.
- Calories: 270 kcal
- Protein: 5 g
- Carbohydrates: 11 g
- Fat: 23 g
- Sodium: 738 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Zucchini Noodles
Have these measured and ready before you begin.
- 2 medium zucchini
- 8 cherry tomatoes, halved
- 10 fresh basil leaves, finely sliced
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon plus 1 teaspoon (20 ml) balsamic vinegar
- 1/2 teaspoon salt, or to taste
Directions
1. Spiralize the zucchini into noodles and place them in a colander.
2. Scrub the zucchini without peeling and cut lengthwise into thin noodle-like strips.
3. Toss the zucchini with the measured salt and stand for 10 minutes.
4. Pat the zucchini very dry with clean towels; do not blanch it, which makes the salad watery.
5. Combine the tomatoes, basil, Parmesan, olive oil, and balsamic vinegar in a bowl.
6. Add the zucchini, toss thoroughly, and serve.
Sources
Contains milk. Use a hand guard with a mandoline or spiral slicer, and refrigerate dressed leftovers promptly.