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What do you do when you want noodles but refuse to boil water because it’s 90-something outside and you don’t have air conditioning? Make zucchini noodles! I hope you enjoy this Paleo zucchini pasta salad!
I honestly never imagined myself sinking into a big pile of uncooked zucchini, but I think now I like it raw better than I do cooked! Not only does this no-cook dish keep your kitchen from heating up, but it’s also a great choice for anyone Paleo, gluten free, vegetarian, or just looking for a way to use up some produce. Because zucchini is pretty mild, the garlic olio sauce packs a punch. Plus zucchini has a ridiculously large amount of Vitamin C, lost of potassium, and helpful amounts of various other vitamins and minerals.
I also have to admit making this was fun because I got to use two wedding present kitchen gadgets! Since we’ve only had a mandolin slicer and a food processor for about a little over a month, using them is still a very exciting experience.
- About half a pound of zucchini (2 large, 3 medium, or 4 small)
- 2 bell peppers (red, yellow, or orange)
- 3 tablespoons of olive oil
- 1-2 teaspoons of minced garlic (or more, if you're a garlic fan!)
- 1 teaspoon lemon juice
- ¼ teaspoon of red pepper flakes
- ⅛ teaspoon salt
- Freshly ground black pepper, to taste
- Wash the zucchini and trim away the ends to remove the stem and where the flower was attached on the opposite end, then use a spirlizer or mandolin with the "French fry" attachment to create long strings of zucchini. If you have neither, slice it as thin as possible and then cut it into strips.
- Place the zucchini noodles in the sink while preparing the other ingredients.
- Wash and core your bell peppers and then use your mandolin or a knife to cut them into pieces you're satisfied with. I used the same mandolin attachment with a thinner slice setting.
- Combine the olive oil, garlic, lemon juice, salt, red pepper, and black pepper in a food processor and pulse to combine (or put everything in a small bowl and combine enthusiastically by mashing the garlic with a fork and then stirring vigorously)
- Transfer the zucchini and bell pepper to your serving bowl, add the dressing, toss thoroughly to combine, and serve!
I think this quick, no-cook dish is perfect for hot days and nights when you just don’t have the time to make something more involved. I love cooking, but there are evenings when cooking a full-blown meal just isn’t practical. These easy zucchini noodles and garlic sauce are the perfect way to avoid take out food!
What’s your go-to quick, at home meal?