Bruschetta "Zoodle" Pasta Salad
Well, it's officially BBQ season here in Chicago! So excited for the nice summer weather! However, with the nice temperatures comes smaller outfits and bathing suits. Don't ruin your healthy eating in the summer! Here's a great side dish for grillin' season. This recipe is fresh, light, and low-cal! Also, it's vegetarian and gluten-free...BONUS!
Ingredients:
2-3 large zucchini
2 tbsp. olive oil (seasoned if possible)
1 Roma tomato, diced
6 small marinated mozzarella balls, quartered
1/4 cup fresh basil, chopped
Salt and pepper, to taste
2 tbsp. balsamic glaze/balsamic reduction
Directions:
1. Using a spiralizer or julienne peeler, cut zucchini in to thin, noodle-sized pieces.
2. For soft, pasta-like zoodles, sautée zucchini in olive oil over medium heat, stirring occasionally. Let chill, and stain excess juices before assembling salad.
3. For crisp zoodles, toss zucchini in 1 tbsp. oil.
4. Add tomatoes, cheese, and basil to zoodles and toss until well combined. Season with salt and pepper to taste.
5. Drizzle salad with balsamic and garnish with basil leaves. Let chill atleast 30 min before serving. Enjoy!
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