Zucchini Noodle Side Dish

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 peeler to make the noodles and my sister uses a Kitchen Basics® Spiral Vegetable Slicer – Stainless Steel Vegetable Spiralizer (partner links). Both of the ones I mentioned are under $10, but anything you have to julienne vegetables would work. 

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 (partner link). 

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) 

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.