Marinated Zoodles

Barry spiralized oodles of zucchini noodles. We lightly sautéed some (check out our Asian Zoodles recipe) and I marinated the rest by tossing them with olive oil, white balsamic vinegar, garlic and a variety of garden herbs. They keep several days in the refrigerator and adds a cool crunch to the menu. Note: Marinated Noodles could be lightly sautéed but we enjoyed them as a cold contrast to our baked fish. 

Marinated Noodles served with baked fish and Bursting with Flavor Roasted Grape Tomatoes.

Jar of noodles as they marinate. 

Marinated Zoodles 

2 medium zucchini, rinsed, ends trimmed off

1/2 teaspoons kosher salt (for the zucchini)

1/3 cup extra virgin olive oil

4 tablespoons balsamic vinegar  (I used white balsamic vinegar from The Tasteful Olive: Balsamico Blanco)

2 teaspoons honey

3 cloves garlic, minced

1 teaspoon kosher salt (for the marinade)

1/2 teaspoon red pepper flakes

1/2 teaspoon coarse black pepper 

1 tablespoon fresh basil finely chopped

1 tablespoon fresh parsley, finely chopped

1 tablespoon fresh cilantro , finely chopped

1. Spiralize the zucchini; transfer it  to a bowl and toss with salt; let stand for 30 minutes.
2. Meanwhile, prepare the marinade—mix olive oil with the rest of the ingredients.
3. Drain the salty water from the zucchini and gently squeeze out any remaining liquid. Place to a large jar; add and mix well to combine.
4. Cover with an airtight container, and refrigerate overnight to allow flavors to meld. Note: Marinated zoodles will keep up to a week an airtight container in the refrigerator.