Zucchini "pasta"

My modified version of a recipe from Whole Living magazine, July/Aug 2011. This is a delicious vegetable dish, and can be made with or without the olive oil. I have replaced the oil with fresh lemon juice and it has a very light and lovely flavor. My 12 year old loves it! NOTE: Serving size is estimated. Prep time includes marinade time.

• Ready In: 25 mins
• Serves: 2
• Yields: 1/2 cup per serving

Ingredients

• 8  ounces cherry tomatoes (sliced)
• 1  large garlic clove, pressed
• 1⁄2 red bell pepper, cut into very thin strips (can use orange or yellow pepper for color)
• 1⁄4 cup  raw walnuts, coarsely chopped
• 2  tablespoons fresh basil or 2  teaspoons dried basil
• 2  tablespoons  extra-virgin olive oil, plus more for drizzling (or just a spritz or 2 of olive oil)
• 1  medium  sized zucchini, very thinly sliced lengthwise, then sliced into 1/2 inch long strips (I julienned mine with a julienne peeled, so the slices are very thin)
•  sea salt (to taste)

• OIL FREE OPTION

• 2  tablespoons fresh lemon juice

• NOTE

•  you can use 1 large tomato in place of the cherry tomatoes (deseeded and finely diced)

Directions

1. In a bowl, combine tomatoes, bell pepper, garlic, walnuts, basil and oil.
2. Season with salt. Let stand 20 minutes.
3. Toss with zucchini.
4. Garnish with basil leaves and serve immediately.
5. OIL-FREE OPTION NOTE: If not using the full measure of oil, toss zucchini and other ingredients with a couple of spritzes of olive oil and then add the fresh lemon juice. Toss to coat.