notes: If you don't want to spring for a julienne peeler, long strands from a regular peeler would be equally tasty. Also, I stop peeling the zucchini when I reach the inner seed-y part of the vegetable.
1 heaped cup of small tomatoes, halved
splash of balsamic vinegar, about 1 tbsp
splash of extra virgin olive oil, about 1 1/2 tbsp
1 tsp finely minced garlic
1 sprig of basil, leaves finely sliced
salt + pepper
1 medium zucchini
handful of pine nuts
In a small bowl, combine the halved tomatoes, balsamic vinegar, olive oil, garlic, basil, salt and pepper. Toss lightly to combine and set aside for 10 minutes or so.
Using a julienne peeler or mandoline, slice the zucchini into long strands. Place them in your serving bowl and toss them with a bit more olive oil, salt and pepper.
Spoon the marinated tomatoes on top of the zucchini strands. Garnish the top of the dish with some extra basil and the pine nuts.
* all images, text and recipe from Laura, The First Mess