lemony zucchini zoodle salad with egg and parmesan :: by radish*rose

lemony zucchini zoodle salad with parmesan

Here’s a snappy, crisp, and refreshing summer salad which can become a main course with the optional addition of some protein (I used sliced hard-cooked eggs, but you could use whatever you like, such as sliced grilled chicken or shrimp, or even marinated, grilled tofu).

I used a spiralizer to make the “zoodles” (zucchini noodles), but you can also use a vegetable peeler to make long, fettucine-like ribbons of zucchini. Once you get started with zoodles, it’s kind of hard to stop. You’ll think of all kinds of dressings and toppings and sauces to put on them.  This is the time of year when zucchini is abundant, so knock yourself out!

Confession: I wasn’t even sure if I liked zucchini due to a watery experience with cooked zucchini in my childhood, but prepared raw this way, it’s crisp and fresh-tasting.

LEMONY ZUCCHINI “ZOODLE” SALAD WITH PARMESAN

Adapted from PureWow

Ingredients for 2 servings:
 
2 zucchinis, peeled
 
1 tablespoon fresh thyme, chopped (try to get fresh, but if you can’t, use 1 tsp. dried)
 
1 tablespoon fresh oregano, chopped (or 1 tsp. dried)
 
1 large lemon, zested and juiced
 
⅓ cup extra-virgin olive oil
 
1 tablespoon Dijon mustard
 
Flaky sea salt (such as Maldon) and freshly ground black pepper

Parmesan shards, to taste (diced feta would also be super good)

4 sliced hard-cooked eggs, optional

Equipment: A spiralizer or vegetable peeler to make the zoodles, small bowl or jar with tight-fitting lid to make dressing, two pretty dinner plates for plating

Method:

Make the “zoodles”: Use your spiralizer on the small setting (or whatever you prefer) to make spiralized zoodles, or use a vegetable peeler to make long ribbons of zucchini. (I don’t have a cute name for these though.  Zibbons?)  Arrange on two dinner plates.  Sprinkle each with a pinch of sea salt and a couple twists of freshly ground pepper.

Make the dressing: In a small bowl or jar with a tight-fitting lid, combine the thyme, oregano, lemon juice and zest, olive oil, Dijon mustard, and a pinch each of salt and pepper.  Whisk (if using bowl) or shake (if using jar) till well-blended.  (If you are using fresh herbs, alternatively you could sprinkle them over the zoodles instead of putting them in the dressing. The original recipe calls for this but I know we don’t always have fresh herbs on hand – don’t let that stop you from making this! The dried herbs need to be in the dressing to plump up, though.)

Assemble the dish: Drizzle the dressing over your plated zoodles. Arrange Parmesan shards or diced feta to taste.  If using eggs, arrange sliced eggs prettily over the top, and sprinkle them with a little more salt and pepper.  Enjoy!

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This is a radish*rose original recipe, adapted from the source(s) named above.  All images & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish a recipe, please credit radish*rose and link back to the recipe. 
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