Zucchinis are a good source of potassium. Low potassium intake is associated with an increased risk of high blood pressure and heart disease. Tomatoes supply this dish with a good dose of protective antioxidants called lycopene, along with immune-boosting beta-carotene and vitamin C.
Serves: 2
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Servings
2
Prep time
Cook time
Recipe
Ingredients
- 3 medium zucchinis
- Punnet cherry tomatoes, halved
- Handful fresh parsley, roughly chopped
- Handful shaved parmesan
- 1 tbsp cold-pressed olive oil
- Zest & juice ½ lemon
- Pinch sea salt
Method
- To make zucchini noodles, use either spiraliser, julienne peeler or vegetable peeler to make long strips.
- Toss tomatoes, parsley and parmesan through zucchini.
- Mix olive oil, lemon zest and juice and sea salt in small bowl, then gently toss through zucchini pasta.
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