Ingredients:

  • 3 medium Zucchini (approx. 1.5 lbs)
  • 1/2 cup fresh Basil Leaves (chiffonade)
  • 1/4 cup fresh Flat-leaf Parsley (chopped)
  • 1/4 cup Pine Nuts (lightly toasted)
  • 1 pint Grape or Cherry Tomatoes (halved)
  • 3 large Garlic Cloves (thinly sliced)
  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • 1/2 teaspoon Sea Salt (to taste)
  • Freshly Ground Black Pepper (to taste)

Instructions:

  1. Toast pine nuts in a dry skillet over medium heat until golden (about 3 minutes). Set aside to cool. Prepare the basil and parsley by chopping them finely.
  2. Using a spiralizer, create noodles ('zoodles') from the zucchini. Pat the zoodles lightly with a paper towel to remove excess moisture, then place them in a large mixing bowl.
  3. Heat the olive oil in the same skillet over medium heat. Add the sliced garlic and red pepper flakes (if using). Sauté gently for 1 minute until fragrant.
  4. Add the grape tomatoes to the skillet. Season immediately with salt and pepper. Cook, stirring occasionally, for 5-7 minutes until the tomatoes soften and 'burst,' releasing their juices.
  5. Remove the pan from the heat. Whisk in the red wine vinegar and Dijon mustard directly into the hot tomato mixture to create the vinaigrette. Taste and adjust seasoning.
  6. Pour the warm tomato vinaigrette (including all juices) immediately over the raw zoodles in the large bowl.
  7. Gently toss the zoodles using tongs to coat them evenly in the warm dressing. The heat will slightly soften the zucchini.
  8. Stir in the toasted pine nuts and the majority of the fresh herbs (reserving a pinch for garnish). Serve immediately, garnished with the remaining herbs.