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

August 3, 2015 By Patricia 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

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

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

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

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!

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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

Filed Under: Dinner, Gluten Free, Lunch, Recipes, Vegetarian

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Comments

  1. Rachel says

    August 4, 2015 at 2:52 pm

    I love zoodles and you did a gorgeous job photographing!
    Reply
    • Patricia says

      August 4, 2015 at 5:35 pm

      Hi Rachel - thanks so much for your kind words! I could eat zoodles all day :)
      Reply
  2. Katie @ Recipe for Perfection says

    August 4, 2015 at 2:53 pm

    I just love all the colors. Zucchini noodles are such a "thing" that I'm almost tempted to get a spiralizer!
    Reply
    • Patricia says

      August 4, 2015 at 5:35 pm

      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

    August 4, 2015 at 2:58 pm

    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
    • Patricia says

      August 4, 2015 at 5:34 pm

      Hi Lottie! It really is easy (and yes, delicious)! Hope you give it a go and enjoy!
      Reply
  4. Kimberly @ The Daring Gourmet says

    August 4, 2015 at 3:01 pm

    A winning flavor combination, this looks wonderful!
    Reply
    • Patricia says

      August 4, 2015 at 5:33 pm

      Thanks so much, Kimberly!
      Reply
  5. Kacey @ The Cookie Writer says

    August 4, 2015 at 3:28 pm

    This has to be my favourite zucchini pasta yet! My husband is a huge olive fan so I would totally add extra on his plate :)
    Reply
    • Patricia says

      August 4, 2015 at 5:33 pm

      Oh! That's great, Kacey! I go nuts for olives, too! Hope you try it and enjoy!
      Reply
  6. Julie @ Texan New Yorker says

    August 4, 2015 at 3:35 pm

    I love zucchini ribbons! This looks so flavorful - all of my favorites, especially olives, in there!
    Reply
    • Patricia says

      August 4, 2015 at 5:32 pm

      Hi Julie - I know, me too! Love that they're all around us this time of year :)
      Reply
  7. Stacey @ Bake.Eat.Repeat. says

    August 4, 2015 at 4:45 pm

    What a great way to use up some zucchini - this looks like it has so much flavour! It would be just delicious!
    Reply
    • Patricia says

      August 4, 2015 at 5:32 pm

      Thank you, Stacey! The vinaigrette is great for this fresh dish!
      Reply
  8. Debra @ Bowl Me Over says

    August 4, 2015 at 5:27 pm

    I'm ready to grab my plate for a big serving! YUM!!!
    Reply
    • Patricia says

      August 4, 2015 at 5:31 pm

      Thanks, Debra! Will all the zucchini around you can definitely have a big serving :)
      Reply
  9. Kimberly Bonham says

    August 4, 2015 at 6:15 pm

    Love your blog! This looks so delish. Thank you so much for sharing!
    Reply
    • Patricia says

      August 4, 2015 at 11:11 pm

      Hi Kimberly! Thanks so much - hope you'll be back soon :)
      Reply
  10. allie @ Through Her Looking Glass says

    August 4, 2015 at 6:23 pm

    What a scrumptious meal Patricia. Love those wide zucchini ribbons and all the fresh garden ingredients. Bon Appetit!
    Reply
    • Patricia says

      August 4, 2015 at 11:11 pm

      Ah, thanks so much, Allie!
      Reply
  11. Danae @ Recipe Runner says

    August 4, 2015 at 8:25 pm

    I have so much zucchini in my garden right now, this is the perfect dinner to make with it! Love all those salty black olives too!
    Reply
    • Patricia says

      August 4, 2015 at 11:10 pm

      Hi Danae! Yes, it's a great way to use all the zucchini! :)
      Reply
  12. Chelsea says

    August 4, 2015 at 8:33 pm

    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

      August 4, 2015 at 11:10 pm

      Live and learn, right?! Hope you try this dish! Thanks for stopping by!
      Reply
  13. Robyn Proctor Hinkle says

    August 4, 2015 at 8:45 pm

    Mmm this sounds tasty! So fresh too!
    Reply
    • Patricia says

      August 4, 2015 at 11:09 pm

      Thanks, Robyn!
      Reply
  14. Denise | Sweet Peas & Saffron says

    August 4, 2015 at 9:18 pm

    This looks so fresh and delicious! Love all of those flavors!
    Reply
    • Patricia says

      August 4, 2015 at 11:09 pm

      Thanks a bunch, Denise!
      Reply
  15. Lauren says

    August 4, 2015 at 9:22 pm

    Gorgeous salad! This will be the perfect use for my kitchen of overflowing zucchini!
    Reply
    • Patricia says

      August 4, 2015 at 11:09 pm

      Thanks, Lauren! Exactly!
      Reply
  16. Clare Speer says

    August 4, 2015 at 11:55 pm

    I love pasta and you really captured this dish by your wonderful pics!
    Reply
    • Patricia says

      August 5, 2015 at 3:31 am

      Thanks much, Clare!
      Reply
  17. Melanie | Melanie Makes says

    August 5, 2015 at 2:12 am

    What a gorgeous pasta dish - love that there isn't a single noodle in sight, yet I know this would fill my belly!
    Reply
    • Patricia says

      August 5, 2015 at 3:30 am

      Thanks, Melanie! That is soooo true ;)
      Reply
  18. Sara says

    August 5, 2015 at 5:30 am

    I love what you did with the zucchini here! We are an olive loving family so I'll have to make this soon.
    Reply
    • Patricia says

      August 5, 2015 at 5:22 pm

      Hi Sara! Thank you - I know - I can't get enough olives :)
      Reply
  19. Rosie says

    August 5, 2015 at 8:23 am

    I love zucchini pasta, it is one of my fave things to make with bolognaise. Rosie www.therosedogblog.me
    Reply
    • Patricia says

      August 5, 2015 at 5:21 pm

      Hi Rosie! Ooo! I be that would be fab on this "pasta!"
      Reply
  20. Andi @ The Weary Chef says

    August 5, 2015 at 10:29 am

    I love all the flavors in it! It really looks appetizing! Thanks for sharing. :)
    Reply
    • Patricia says

      August 5, 2015 at 5:20 pm

      Thanks so much, Andi!
      Reply
  21. Lora @cakeduchess says

    August 5, 2015 at 12:07 pm

    This is a super way to enjoy summer's abundance of zucchini! I can't get enough of olives and know how good they are for you...now to try your dish!!
    Reply
    • Patricia says

      August 5, 2015 at 5:20 pm

      Thanks, Lora! I do hope you get to try this dish!
      Reply
  22. Melanie says

    August 5, 2015 at 2:04 pm

    Absolutely gorgeous photos! I have yet to try using zucchini in place of pasta, but will be sure to give this a try!
    Reply
    • Patricia says

      August 5, 2015 at 5:20 pm

      Thanks so much, Melanie - I appreciate it! Hope you give zucchini-as-pasta a try soon! :)
      Reply
  23. Debi @ Life Currents says

    August 5, 2015 at 4:49 pm

    What a wonderful dish! So many pretty colors, and I love California Olives. This would be great at a potluck or family party! Thanks for the recipe.
    Reply
    • Patricia says

      August 5, 2015 at 5:19 pm

      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

    August 5, 2015 at 4:54 pm

    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

      August 5, 2015 at 5:19 pm

      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
  25. Katalina@ Peas and Peonies says

    August 5, 2015 at 5:02 pm

    The black olives and sweet grilled peppers are such a cool combo, also the zucchini pasta looks great, love it.
    Reply
    • Patricia says

      August 5, 2015 at 5:18 pm

      Thanks so much, Katalina!
      Reply
  26. Florian @ContentednessCooking says

    August 5, 2015 at 5:48 pm

    This is a pretty amazing recipe so vibrant and colorful, easy to make, perfect!
    Reply
    • Patricia says

      August 6, 2015 at 4:20 am

      Yes! Easy-peasy! Thanks, Florian :)
      Reply
  27. Del's cooking twist says

    August 6, 2015 at 9:24 am

    They look fantastic. O love this ribbon pasta dish!
    Reply
    • Patricia says

      August 6, 2015 at 8:00 pm

      Thank you, Del! :)
      Reply
  28. Joanie @ ZagLeft says

    August 6, 2015 at 2:02 pm

    What a beautiful dish and I love that you made it easy to make using a vegetable peeler. The flavors sound fantastic - pinning to make!
    Reply
    • Patricia says

      August 6, 2015 at 8:00 pm

      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

    August 6, 2015 at 4:53 pm

    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
    • Patricia says

      August 6, 2015 at 8:00 pm

      Hi Susan! Thanks! Well that's a good problem to have, too! Lucky you! Hope you give this a try :)
      Reply
  30. Sissy says

    August 6, 2015 at 5:22 pm

    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
    • Patricia says

      August 6, 2015 at 7:59 pm

      Thanks, Sissy! That's right! Just a simple veggie peeler :)
      Reply
  31. April J Harris says

    August 6, 2015 at 5:30 pm

    What a beautiful, flavourful summer salad!
    Reply
    • Patricia says

      August 6, 2015 at 7:59 pm

      Thanks so much, April! Yes - a great way to use all the zucchini :)
      Reply
  32. Shashi at RunninSrilankan says

    August 6, 2015 at 9:45 pm

    Zucchini pasta is my favorite, favorite type of pasta AND you have dressed it up in a way that's hard to resist! This sounds absolutely scrumptious!
    Reply
    • Patricia says

      August 7, 2015 at 3:17 am

      Aw, thanks so much, Shashi! Hope you give it a try :)
      Reply
  33. Taylor @ Pink Heels Pink Truck says

    August 7, 2015 at 7:45 pm

    This dish looks delicious!! Found it from someone sharing on twitter. :)
    Reply
    • Patricia says

      August 7, 2015 at 10:14 pm

      Thanks, Taylor, and thanks for stopping by :)
      Reply
  34. Peter @ Feed Your Soul Too says

    August 11, 2015 at 1:26 am

    What a beautiful salad. Love the zucchini ribbons.
    Reply
    • Patricia says

      August 11, 2015 at 5:15 am

      Thank you, Peter!
      Reply

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I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

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