Ingredients and Weight:
- 4 large zucchinis (2 lbs)
- 1/2 cup pine nuts (2 oz)
- 1/2 cup grated Parmesan cheese (2 oz)
- 1/4 cup finely chopped fresh parsley (1/2 oz)
- 1/4 cup finely chopped fresh basil (1/2 oz)
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
0 minutes (no cooking required)
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Spiralize the zucchini into noodles using a spiralizer.
- Toast the pine nuts in a small skillet over medium heat until golden brown and fragrant.
- In a large bowl, combine the zucchini noodles, pine nuts, Parmesan cheese, parsley, and basil.
- In a separate small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Pour the vinaigrette over the zucchini noodle mixture and toss to combine.
Nutritional Information:
Per serving (1/8 of recipe)
- Calories: 200
- Fat: 15g
- Carbohydrates: 15g
- Protein: 5g
- Fiber: 3g
Dish Characteristics:
- Light and refreshing
- Vibrant and colorful
- Savory and tangy
- Versatile (can be served as a side dish, light lunch, or appetizer)
User Comments:
- "This salad is so flavorful and healthy! I've made it several times now and it's always a hit."
- "The lemon garlic vinaigrette is perfect - it really brings out the flavor of the zucchini."
- "I love that this salad is low in calories and carbs, but still very satisfying."
- "This is a great recipe for a summer party or picnic."
- "I added some grilled chicken to this salad for a protein boost."
Special Precautions and Tips:
- Use fresh zucchini for the best flavor and texture.
- If you don't have a spiralizer, you can use a sharp knife to cut the zucchini into thin ribbons.
- Toast the pine nuts until golden brown but not burnt, as they can easily burn.
- Let the salad marinate for at least 30 minutes before serving to allow the flavors to meld.
