Grab A Plate

Make each meal memorable

subscribe SUBSCRIBE BY EMAIL
info
You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

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

By 68 Comments

Take a cue from the season for your next meal: What better way to use up the summer’s abundance of zucchini than with a light, healthy, and flavorful dish like Chilled Zucchini Ribbon “Pasta” with Black Olives, Roasted Red Peppers and Mozzarella?

Dig into a Mediterranean-inspired, seasonal meal: Chilled Zucchini Ribbon "Pasta" with Black Olives, Roasted Red Peppers and Mozzarella

This “pasta” dish doesn’t actually include pasta: instead, I use zucchini to form fettuccine-like strands to toss together with other Mediterranean-inspired vegetables like California Black Ripe Olives and roasted red peppers.

Serve a delicious meal with a pretty presentation: Chilled Zucchini Ribbon "Pasta" with Black Olives, Roasted Red Peppers and Mozzarella

Drizzle on homemade lemon vinaigrette and add in some Mozzarella (I like to use the small Mozzarella balls cut in half), and you have a fresh veggie-packed dish. Not only is this a flavorful and healthy meal option, but it’s filling and versatile, too. Consider this salad hearty enough to stand in as a main dish.

California Ripe Olives Nutrition Label

Olives are an essential part of a Mediterranean diet and contain monounsaturated fat (that’s the good kind of fat). Not only that, but a serving of olives contains 0 grams of trans fat, and olives are naturally a cholesterol-free food. Don’t take my word for it when it comes to the nutritional value of olives. Learn more about the benefits of adding olives to your diet. 

Twirl up a forkful of Chilled Zucchini Ribbon "Pasta" with Black Olives, Roasted Red Peppers and Mozzarella

It’s easy to come up with delicious ways to add black olives into your everyday meals, like this recipe for Chilled Zucchini Ribbon “Pasta” with Black Olives, Roasted Red Peppers and Mozzarella. California Ripe Olives are one of the most versatile items in the pantry, and they can go far beyond just putting them out with a veggie platter (not that there’s anything wrong with that)!

Olives are loved for their unique flavor, texture and color, but they can also be part of a healthy diet. If you’re looking for a few new ideas on how to add them to your meals, check out some of these fabulous recipes from California Ripe Olives. 

Fill up on a Mediterranean-inspired dish: Chilled Zucchini Ribbon "Pasta" with Black Olives, Roasted Red Peppers and Mozzarella

There are many recipes out there that use zucchini in place of pasta. I hope you’ll love this recipe for Chilled Zucchini Ribbon “Pasta” with Black Olives, Roasted Red Peppers and Mozzarella as much as I do. Have you ever used zucchini in place of pasta?

Enter the California Ripe Olives Midsummer Mediterranean Giveaway. Enjoy the flavors of the season and beyond, and if you win, you could serve your meals with great flair and in Mediterranean style. 

 

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Chilled Zucchini Ribbon Pasta is a fabulous summer dish! You'll love a new way to use up the season's zucchini!

Serves 4

Chilled Zucchini Ribbon "Pasta" with Black Olives, Roasted Red Peppers and Mozzarella

You'll love this Mediterranean-inspired seasonal dish that is filling, flavorful and healthy!

Save RecipeSave Recipe
Print Recipe

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)

Instructions

  1. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and black pepper. Taste and adjust the seasoning as needed. Refrigerate until ready to serve.
  2. In a large bowl, add the zucchini ribbons, the California Black Ripe Olives (I sliced a portion, and left a portion whole), roasted red peppers, the Mozzarella, and 1-1/2 tablespoons fresh parsley.
  3. Refrigerate for 20-30 minutes.
  4. Whisk the dressing, and pour half over the vegetables. Gently toss to combine. If you think you need additional dressing, add a little more at a time.
  5. Serve immediately garnished with the remaining parsley, and an extra sprinkle of ground black pepper.
7.8.1.2
4
https://www.azgrabaplate.com/chilled-zucchini-ribbon-pasta-with-black-olives-roasted-red-peppers-and-mozzarella/

Nutrition

Calories: 952 cal
Carbohydrates: 127 g
Fat: 42 g
Sodium: 1360 g
Cholesterol: 22 g
Protein: 38 g
Fiber: 38 g

Subscribe
subscribe

You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Comments

    • Patricia says

      Hi Katie! I know - I always have to ask if *another* gadget is worth it! Fortunately, you only need a vegetable peeler for this dish :) Thanks for stopping by!
      Reply

  3. Lottie L'Amour says

    Oh wow, this looks so easy to make and so delicious! You might have given me a bit of an idea for my dinner this evening... Love the blog! Lottie xx www.lottielamour.co.uk
    Reply

  12. Chelsea says

    YUM. So smart to peel the zucchini to get the noodles the right size.. I tried using a knife for this once and ended up with such a mess haha. Will be trying this ASAP!
    Reply

    • Patricia says

      Hi Debi - Thanks so much! With all the zucchini around right now, this would be great for a big gathering!
      Reply

  24. felicia | Dish by Dish says

    Hi patricia! Jumped straight over to your blog after seeing your comment on mine.... this dish has everything I love - Italy, zucchinis, and all the Mediterranean flavors! I've been making alot of zucchini noodles with my julienne peeler but have yet to try making zucchini ribbons! thanks so much for the inspiration!
    Reply

    • Patricia says

      Hi Felicia! Thanks for your kind words! This is a fun dish -- I hope you try making the ribbons! They're easy to make with a simple vegetable peeler! :)
      Reply

    • Patricia says

      Hi Joanie! Thanks so much! Yes, sometimes you just don't have room for *another* gadget, so a peeler works great!
      Reply

  29. Susan | LunaCafe says

    What a beautiful salad! I've been so busy creating recipes for the berries that are overflowing Portland Farmers Market that I've neglected the poor zucchini. Must remedy that. :-)
    Reply

  30. Sissy says

    This looks delish! The best part is that one does not need a spiralizer or fancy kitchen equipment to make this, only a vegetable peeler.
    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: ☆☆☆☆☆