🛒Ingredients
- 2 medium zucchinis, washed and trimmed
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted pine nuts (optional)
🔧Kitchen Tools Needed
- Food processor or box grater
- Large bowl
- Small whisk
- Small bowl
- Clean kitchen towel
📝Instructions
- 1
Grate the zucchinis using a food processor or box grater to resemble rice-like pieces.
- 2
Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture.
- 3
In a large bowl, combine the zucchini rice, cherry tomatoes, red onion, parsley, and basil.
- 4
In a small bowl, whisk together lemon zest, lemon juice, olive oil, and minced garlic.
- 5
Pour the dressing over the zucchini mixture and toss gently to combine.
- 6
Season with salt and pepper to taste.
- 7
If using, fold in the crumbled feta cheese and toasted pine nuts.
- 8
Serve immediately or let it sit for about 10 minutes to allow flavors to meld.
🥗Nutrition Information
⚡Calories per serving: 120
🏷️Recipe Tags
❓Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the zucchini rice and store it in the refrigerator for up to 24 hours. However, for the best texture and flavor, add the dressing and optional ingredients just before serving.
What can I use instead of feta cheese?
If you're looking for a vegan alternative to feta cheese, you can use crumbled tofu or a plant-based feta cheese substitute.
