Zucchini “Zoodles” with Lemon Vinaigrette
Category:
Serves 2
By Michele Jacobson • Photography by Darby Kendall
Super easy
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For 1 Batch(es)
Ingredients
- 1 clove(s) garlic, smashed and minced
- 1 teaspoon(s) lemon zest
- 1/8 cup(s) fresh lemon juice
- 1/4 teaspoon(s) salt
- 1/2 teaspoon(s) white wine vinegar
- 1/8 cup(s) water
- 1/2 teaspoon(s) sugar
- 1/2 teaspoon(s) dried mint
- 1/2 teaspoon(s) dried basil
- 1/2 teaspoon(s) fresh thyme leaves
- 1/2 cup(s) extra-virgin olive oil
- 2 tablespoon(s) extra-virgin olive oil, divided
- 2 tablespoons pine nuts
- Zoodles from 2 medium spiralized zucchini
- Grated Parmigiano-Reggiano cheese
- Freshly ground pepper, to taste
Zucchini “Zoodles” with Lemon Vinaigrette Directions
- Prepare the vinaigrette by whisking together the first 11 ingredients with ½ cup of the olive oil and set aside.
- Heat the remaining tablespoon of olive oil in a large frying pan and add the zoodles.
- Sauté over medium-high heat for 5 to 7 minutes, using tongs to toss. (Zucchini zoodles should be crisp or al dente, never soggy!)
- Using tongs, transfer to a serving bowl and drain away any excess liquid. Rinse and dry the pan, then lightly toast the pine nuts over medium heat.
- Just prior to serving, dress the zoodles with the vinaigrette and garnish with toasted pine nuts and cheese.
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