Hey, ya’ll. It’s no secret that I’m not a genius in the kitchen – or anywhere else, for that matter – but there are those who are! I wanted to introduce you to a fabulous side dish my sister shared with me.
This zucchini noodle side is a cinch to prepare, is ridiculously quick to put together, and is lip-smackin’ good.
Oh, and I forgot one of the best parts – you don’t have to cook anything!
Now before you say, “ooh, raw zucchini,” just try this. You will be amazed at the taste, I promise.
My husband, when eating this for the first time, said, “This. This is how you should prepare zucchini every time.” The little one even eats it, so it’s now become a staple in our house.
Click on “Read More” to learn how to have your family salivating for zucchini in no time! I’ve even created a moniker for it: super zucchini!
When I say that this is quick, think 5 minutes quick. We buy organic zucchini and sometimes this means they are smaller than non-organic, so I have to use two to feed the three of us. This week, however, I found the largest organic zucchini I’ve seen in the stores this year and we had a bit leftover.
It’s kind of weird to have a “supplies” section in a recipe, but let me tell you, this is awesome. I have the Swissmar Peeler Julienne Blade, Red
There is a secret ingredient to this recipe, and because you only use a small amount, it lasts a very long time!
I use the Cosina Rossa brand I found at Metropolitan Market for $16, but any brand of this is what you need: Roland Black Truffle Oil, 3.4-Ounce Bottle
There is something magical about truffles, and if you don’t think about them too long, they make for a tasty addition to a lot of dishes.
They are expensive though, so this oil allows those of us who aren’t dining on caviar nightly to bring a taste of luxury to our dishes. Make sure it’s olive oil with black truffle, and you’re set to indulge!
- one zucchini
- handful of cherry tomatoes
- 10-15 olives (kalamata and/or black)
- 1/4 tsp to 1/2 tsp olive oil with black truffle
- 1.5 Tbsp extra virgin olive oil (EVOO) or enough oil to coat to your liking
- 1 Tbsp sunflower seeds (optional)
- Wash everything and cut the cherry tomatoes and olives in half.
- Use the julienne or spiral slicer on the zucchini.
- To the zucchini, add in 1/4 to 1/2 teaspoon of olive oil with black truffle and 1.5 tablespoons of EVOO.
- Add the tomatoes and olives and refrigerate for about 20 minutes (I have served it immediately and received singing praises as well).
- Just before serving, you can add the sunflower seeds if you would like to use them.
This is ready in 5-7 minutes and is such a tasty side dish. As I mentioned, we have it at least once per week now, and everyone in the house is a fan.
Tammi says
My family loves zucchini. I’m so interested in the truffle olive oil! Happy SITS Day!
Tammi invites you to read Travel Dreams – Scotland And $145 Starbucks Giveaway
Sarah Nenni Daher says
Tammi, I’m not gonna lie – that truffle oil is unbelievable! I’ve been finding uses for it and because the holidays are coming up, I’ll be incorporating it even more. Thanks for visiting from SITS today.
Tammi says
My family loves zucchini. I’m so interested in the truffle olive oil!
Tammi invites you to read Travel Dreams – Scotland And $145 Starbucks Giveaway
Angela Gilmore says
Oh my goodness, this looks so delicious and simple, I am pinning it for later. I have wanted to try zucchini noodles for a while, and just haven’t the right push (for absolutely no reason whatsoever).
Angela Gilmore invites you to read Photo Friday – Fall Foliage and Friends
Sarah Nenni Daher says
I said the same thing, Angela! It takes no time at all to prepare and this is still one of the most served sides in our house because everyone gobbles it right up. Thanks for stopping by.