Last year I made a Zucchini Noodle Salad for the first time (this zucchini noodle salad with spicy peanut sauce). Now I’m addicted. Zucchini noodles are the perfect light and quick lunch! Lindsay, from Soul Food Living, and I teamed up one afternoon to make some beautiful zucchini noodles and catch up as we cooked, photographed, and nibbled along the way.
I’ve been making raw Zucchini Noodle Salads almost every day for lunch. My two main creations are an Italian style salad with cherry tomatoes basil and mozzarella, and a Greek style salad with tomatoes, olives, and feta cheese. Both salads use the same simple dressing with olive oil and red wine vinegar plus a few shakes of salt and pepper. It’s simple and so so good!
You don’t have to have a big expensive mandolin or a spiralizer to make zucchini noodles (though a good mandolin is nice to have) you just need a simple vegetable peeler (this one is my favorite because you cam make ribbons or spaghetti-like noodles with it and it’s only $8). We made the noodles two ways and liked them both thick and thin.
Both of these salads are raw but feel free to throw them in a pan for a light sauté before eating them. I think they are good both cooked and raw, I’ve just been craving cold food because of the hot temps lately.
Here are some other ideas for Zucchini Noodles:
Top any salad with them
Mix them in with regular noodles
Use them in place of noodles with your favorite spaghetti or pesto sauce
Make your favorite pasta salad and replace the noodles
Get this simple vegetable peeler to make perfect zucchini noodles without a bulky or expensive machine.
Zucchini Noodle Recipe 2 ways
- 2 zucchini, made into noodles
- 1/4 cup cherry tomatoes, halved
- 10 basil leaves, torn or roughly chopped
- 1/4 cup mozzarella cheese, cubed
- 2 zucchini
- 1 tomato, diced
- 1/4 cup black olives
- 1/4 cup feta cheese, crumbled
dressing for either salad
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- salt and pepper
- Toss all ingredients together. Whisk dressing and pour over salad. Season to taste with salt and pepper. Enjoy on a hot summer day!
More Zucchini Noodle Salad Recipes:
Zucchini Noodle Salad with Spicy Peanut Sauce
Zucchini Noodles with Arrabiata Chickpeas by Cookie and Kate
Zucchini Coconut Noodles by Love and Lemons
Zucchini Ribbon Quinoa and Pesto Salad by Naturally Ella
And for those of you pin pinterest, here’s a image for you:
Love both these salads, bookmarked for the Phase One Round-up!
love, love, love
Thank you. I have a surplus of zukes! You must try the zucchini noodles with pesto and roasted cherry tomatoes. Good hot or cold! http://eliotseats.com/?p=5771
I will definitely try pesto with them soon!! Thanks Debra!
What a great and healthy way to use the abundance of zucchini this time of year! Both versions look delicious!
Thanks Kelley! And it’s super easy to prepare and eat quickly with a little one by my side 🙂
My husband and I made this for dinner last night and it was fantastic! We have a ton of zucchini and it was great to find a new recipe to try with it.
So glad you enjoyed it Stephanie. The best part is how easy it is to make. Hope you continue to have a delicious summer!
I’ve been eating these ever since we made them. Yummy, filling and delish. Perfect for summer!