Zucchini "pasta"

Name: Zucchini "pasta"
Prep time: 25 min
Total time: 25 min
Yield: 1/2 cup per serving, 2 serving(s)
Ingredients: 8 ounces cherry tomatoes (sliced); 1 large garlic clove, pressed; 1/2 red bell pepper, cut into very thin strips (can use orange or yellow pepper for color); 1/4 cup raw walnuts, coarsely chopped; 2 tablespoons fresh basil or 2 teaspoons dried basil; 2 tablespoons extra-virgin olive oil, plus more for drizzling (or just a spritz or 2 of olive oil); 1 medium sized zucchini, very thinly sliced lengthwise, then sliced into 1/2 inch long strips (I julienned mine with a julienne peeled, so the slices are very thin); sea salt (to taste); 2 tablespoons fresh lemon juice; you can use 1 large tomato in place of the cherry tomatoes (deseeded and finely diced)

Submitted by kitty.rock

"My modified version of a recipe from Whole Living magazine, July/Aug 2011. This is a delicious vegetable dish, and can be made with or without the olive oil. I have replaced the oil with fresh lemon juice and it has a very light and lovely flavor. My 12 year old loves it! NOTE: Serving size is estimated. Prep time includes marinade time."

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Ready In:: 25mins
Ingredients:: 10
Yields:: 1/2 cup per serving
Serves:: 2

ingredients

8 ounces cherry tomatoes (sliced)
1 large garlic clove, pressed
¹⁄₂ red bell pepper, cut into very thin strips (can use orange or yellow pepper for color)
¹⁄₄ cup raw walnuts, coarsely chopped
2 tablespoons fresh basil or 2 teaspoons dried basil
2 tablespoons extra-virgin olive oil, plus more for drizzling (or just a spritz or 2 of olive oil)
1 medium sized zucchini, very thinly sliced lengthwise, then sliced into 1/2 inch long strips (I julienned mine with a julienne peeled, so the slices are very thin)
sea salt (to taste)
OIL FREE OPTION
2 tablespoons fresh lemon juice
NOTE
you can use 1 large tomato in place of the cherry tomatoes (deseeded and finely diced)

directions

In a bowl, combine tomatoes, bell pepper, garlic, walnuts, basil and oil.
Season with salt. Let stand 20 minutes.
Toss with zucchini.
Garnish with basil leaves and serve immediately.
OIL-FREE OPTION NOTE: If not using the full measure of oil, toss zucchini and other ingredients with a couple of spritzes of olive oil and then add the fresh lemon juice. Toss to coat.