Zoodles with baked tomato and mozzarella balls

Singlemade: zoodles with baked tomato and mozzarella

Zucchini (courgette) is mostly served warm, but we like to go against the grain, so we’ll make a salad with raw zucchini and warm tomato. It feels a bit like a paste with tomato sauce. It’s ideal for the hot days of summer as a light lunch and to transport you to la Dolce Italia for a minute. Therefore, only forks are allowed, no knife or spoon! 🙂

This zoodle salad is actually one of the first recipes ever published on Singlemade. Originally it was without cheese, but when I saw the mini mozzarella balls of Galbani I knew it was time for an upgrade. Because let’s be honest, cheese makes everything better! :-p

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Singlemade: zoodles with baked tomato and mozzarella

Print Recipe
Zoodles with baked tomato and mozzarella balls
Zoodles with baked tomato and mozzarella balls
Course Lunch
Prep Time 10-15 min
Servings
Ingredients
Course Lunch
Prep Time 10-15 min
Servings
Ingredients
Zoodles with baked tomato and mozzarella balls
Instructions
  1. Put a pan on high heat and add the spoonful of seeds/nuts. Don’t grease the pan. You don’t need grease to roast them. Shake them up every 3-5 min until they’re evenly brown. Watch out: it can go fast all of a sudden.
  2. In the meantime, wash the zucchini and dry it. Take a vegetable peeler and make broad pasta-like strips over a deep plate. Lay them out in curls.
  3. You can throw away the first strips: they should be only the green peel and they taste bitter. For the next strips, try to keep an edge of the green peel with the white flesh. Don’t peel in the same place, but turn the zucchini round to get even strips. You can make the zucchini almost square like this.
  4. Stop when you hit the seeds. You should be left with a ‘square sausage’ of zucchini seeds. **
  5. Add the warm seeds/nuts to the zucchini strips.
  6. Put the pan back on the fire and add a dash of oil. Cut the tomato in half and cut into narrow crescents over the pan. If you’re using the cherry tomatoes, just cut them in halves.
  7. Stir and let simmer on high heat for about a minute, until most of the moisture is gone.
  8. Add a tablespoon of Balsamic vinegar to the tomatoes and add pepper and salt. Let simmer for another minute until the vinegar is absorbed. Don’t boil the tomatoes into a sauce.
  9. Pour the tomatoes over the zucchini strips. Add the mozzarella balls. Season with pepper and salt and sprinkle with some good olive oil (about 1 tablespoon). Add a little bit more Balsamic vinegar (about one-half tablespoon), stir and enjoy!
Recipe Notes

* Pine tree nuts are very good, but very expensive. Small gray sunflower seeds are half the price. Roasted briefly they add a nice, healthy and nutritious touch to a salade. I hardly ever make salads without roasted sunflower seeds anymore!

** Don’t throw away the seeds! You can still use them for soup or pasta sauce! Use them for example in the Slurpy soup!

If you’d like a cold and extra-quick variation on this recipe, replace the tomatoes with semi-sun dried tomatoes in oil. Use some of the oil from the tomatoes to dress the zucchini with.

Singlemade: zoodles with baked tomato and mozzarella


Input Singlemade test panel

Our testers were a bit sceptical at first. They didn’t think it would be a full meal and it looked a bit boring. But they proved themselves wrong! Kobus, Stiene and Michael were surprised by the rich taste of the tomato in Balsamic vinegar. And they found this pasta to be ideal as a light lunch, followed up with a little afternoon snack, or as a side dish to a big dinner. To conclude: the raw zucchini pasta is a great success!


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Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

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