Chilled Zucchini Ribbon “Pasta” with Black Olives, Roasted Red Peppers and Mozzarella - California R

Ingredients

• 3 large zucchini, ends trimmed, peeled into thin wide strips with a vegetable peeler
• 1 (6-ounce) can California Black Ripe Olives
• 4 ounces roasted red peppers packed in oil, sliced into thin strips
• 4 ounces small-sized fresh Mozzarella balls, cut into halves
• 1/2 cup olive oil
• 3 tablespoons fresh lemon juice
• 1/2 tablespoon lemon zest
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons fresh chopped parsley (reserve 1/2 tablespoon for garnish)