Looking for a quick and easy side dish? Take advantage of the gorgeous zucchini and tomatoes that are in season! This dish is a delicious and healthier alternative to an Italian pasta.
4 zucchini, about 2 lb total
2 medium carrots
Salt and fresh ground pepper
4 large tomatoes, diced
2 cloves garlic, minced
Leaves from ½ bunch fresh basil, cut thin
3 tablespoons extra-virgin olive oil
Small piece of Parmesan cheese
Using a sharp carrot peeler, peel zucchini making zucchini ribbons, leaving the center seedy core.
Transfer slices to a large bowl and sprinkle with 1 tbsp salt. Let stand for 20 min. Rinse under cold water. Pat slices dry with kitchen towel and arrange in a loose mound on a platter.
Using the carrot peeler again, peel carrots to make carrot ribbon. Lay the carrots on top of the zucchini noodles on the platter.
In a large bowl, combine the tomatoes and their juices, the garlic, and the basil and toss gently to mix. Stir 2 tbsp of the oil and a generous pinch of salt and pepper into the mixture.
Drizzle the remaining 1 tbsp olive oil over the zucchini and season with a few grinds of pepper. Spoon the tomato mixture over the zucchini.
Top with shaved Parmesan cheese (optional) and serve.