Chilled Zucchini Ribbon “Pasta” with Black Olives, Roasted Red Peppers and Mozzarella - California R
Chilled zucchini ribbons topped with black olives, roasted red peppers, and mozzarella—refreshing and flavorful, perfect for a summer meal.
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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)
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