Zoodles (Zucchini Noodle Salad)
Zoodles are noodles made from zucchini (courgette), the perfect light pasta alternative. For this salad you spiralize the zucchini into long noodles and toss them with fresh ingredients. You can keep the zoodles raw or give them a quick fry in the pan, both work beautifully.
Total20 min
Servings2
Ingredients
Servings
- zucchini, also known as courgette
- cherry tomatoes
- feta cheese
- basil
- pine nuts
- small garlic clove
- fresh lemon juice
- olive oil
- natural yogurt, or plain soy yogurt
- salt and pepper
Instructions
- Wash the zucchini and cut it into spaghetti shapes with a spiralizer (alternatively, slice it into thin ribbons or strips with a vegetable peeler or mandoline).
- In a large bowl, toss the zoodles with 1 tsp salt and set them aside, giving them a stir now and then.
- Wash and halve the tomatoes, cut the feta into small cubes, then wash the basil and chop it finely.
- For the dressing, peel and finely chop the garlic. Mix the lemon juice, garlic, olive oil and yogurt, then season to taste with salt and pepper.
- If the zucchini has released a lot of water, tip the zoodles into a sieve and gently squeeze them out. In a large bowl, toss the zucchini noodles with the tomatoes, feta and the dressing.
- Toasted pine nuts give this summery zucchini noodle salad a lovely extra flavour. Lightly toast the pine nuts in a dry pan and scatter them over the salad.
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Nutrition facts per serving (estimate)
Frequently asked questions
How do you make zoodles?
The easiest way is with a spiralizer: simply feed in the zucchini and twist it into long noodles. A vegetable peeler or julienne cutter works too.
Do you eat zoodles raw or cooked?
Both work. Raw, they stay crisp and fresh for a salad; briefly pan-fried, they become softer and warmer.
How do I stop zoodles from going watery?
Lightly salt the raw zoodles, let them sit for a few minutes and squeeze out the liquid before dressing or frying them.
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