Summer Squash Caprese Noodles Salad

By asally04

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 110.0
Total Fat: 9.2 g
Cholesterol: 0.0 mg
Sodium: 6.9 mg
Total Carbs: 7.3 g
Dietary Fiber: 2.5 g
Protein: 1.2 g

Ingredients

• 4-6 zucchini/yellow squash (to yield 5 cups julienned)
• 1 cup cherry tomatoes, quartered
• 1/4 cup fresh basil, thinly sliced
• 1 clove garlic, grated or finely chopped (I actually used garlic powder b/c sometimes raw garlic is too much for me)
• 1/4 cup extra virgin olive oil
• Sea salt and pepper to taste

Preparation

Step 1

1. Chop the ends off of the zucchini, and peel down to the center seedy section with a julienne vegetable peeler to make fettuccine-like noodles. (You can use a standard peeler if you don’t have a julienne peeler).

2. Combine the cherry tomatoes, basil, garlic, extra-virgin olive oil, sea salt and pepper in a medium-sized mixing bowl.

3. Toss the squash with the tomato mixture, and place onto a flat dish or into a bowl to serve.

Serving Size: 6 2-cup servings

Number of Servings: 6