The next installment in my series of Zoodle recipes! In my short history with “Zoodles” — zucchini noodles — I have always cooked them as part of the preparation. However, this week I tried making a dish without cooking them, just salting and squeezing to remove the water. The result was delicious. When marinated with onions, tomatoes and a little acid juice or vinegar, they soaked up the flavors while remaining both succulent and crunchy.
Using a spiralizer or mandoline, make zoodles out of 1 lb. of summer squash. Place in a colander and salt generously — 1 T. or more. Toss with your hands or a tongs to mix completely, then let sit for 10 minutes on a plate or in the sink. Squeeze the squash mercilessly to remove as much water as possible — you will be amazed how much water comes out.
Peel an onion and very thinly slice to make 1 C. Place in a large bowl and add 1 T. lime or lemon juice and toss to combine.
Dice ripe tomatoes to make 1 C., then place in a small bowl and sprinkle with salt. When the juice from the tomatoes releases, add 1 T. olive oil, 1 t. finely minced fresh garlic, and black pepper or red pepper flakes.
Add the tomatoes and their juice to the onions, then add the squeezed zoodles. Taste and add more salt or acid is necessary. Garnish with chopped fresh cilantro and lemon or lime wedges.