RECIPES
Raw Zucchini Caprese “Pasta”
by Livestrong_Recipes | Apr 20, 2015
- PREP
- 30 m
- COOK
- 0 m
- TOTAL
- 30 m
Hello, zucchini! If you’ve got a vegetable peeler, you can make low-calorie, naturally gluten-free, fettuccine-like strips by continually peeling a large zucchini until you’ve got two cups or so worth of “pasta imposters.”
INGREDIENTS
SERVES 1
- 1 zucchini(s)
- 1/4 tsp sea salt
- 1 pinch Sea Salt, Coarse, Mediterranean
- 2 1/2 oz Fresh Mozzarella Pearls
- 3/4 cup Grape Tomatoes
- 6 leaf fresh basil leaves
- 1 tbsp extra-virgin olive oil
- 1 tsp White Balsamic Vinegar
- 1 garlic clove
- 1 tbsp pine nuts
DIRECTIONS
1
Slice the zucchini (unpeeled) into fettuccine-like strips with a vegetable peeler.
2
In a medium bowl, toss together 2 cups (7 1/2 oz.) zucchini strips with 1/4 tsp. of the salt. Set aside for 20 minutes. Then drain the zucchini strips well through a strainer.
3
Toss together the drained zucchini strips (“pasta”), mozzarella, tomatoes, basil, olive oil, vinegar, garlic, and remaining 1/8 tsp. salt. (Tip: If unable to find mozzarella pearls, simply dice fresh mozzarella.)
4
Sprinkle with the pine nuts.
