Chilled Zucchini Ribbon “Pasta” with Black Olives, Roasted Red Peppers and Mozzarella
4 servings
Ingredients
- 3 large zucchini, ends trimmed, peeled into thin wide strips with a vegetable peeler
- 1 (6-ounce) can California Black Ripe Olives
- 4 ounces roasted red peppers packed in oil, sliced into thin strips
- 4 ounces small-sized fresh Mozzarella balls, cut into halves
- 1/2 cup olive oil
- 3 tablespoons fresh lemon juice
- 1/2 tablespoon lemon zest
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons fresh chopped parsley (reserve 1/2 tablespoon for garnish)
Directions
- In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and black pepper. Taste and adjust the seasoning as needed. Refrigerate until ready to serve.
- In a large bowl, add the zucchini ribbons, the California Black Ripe Olives (I sliced a portion, and left a portion whole), roasted red peppers, the Mozzarella, and 1-1/2 tablespoons fresh parsley.
- Refrigerate for 20-30 minutes.
- Whisk the dressing, and pour half over the vegetables. Gently toss to combine. If you think you need additional dressing, add a little more at a time.
- Serve immediately garnished with the remaining parsley, and an extra sprinkle of ground black pepper.
