This is my favourite “mock” anything. The idea came to me while I was visiting my brother. When he came in from his vegetable garden with an armful of zucchinis and cherry tomatoes, we all craved spaghetti—but not noodles.
16 cherry tomatoes, halved
1 large garlic clove
Pinch of salt
1/2 tsp (2 mL) freshly ground black pepper
1 Tbsp (15 mL) balsamic vinegar
2 Tbsp (30 mL) extra-virgin olive oil
1/4 cup (60 mL) shredded fresh basil leaves, with some left whole for garnish
2 medium zucchinis (either green or yellow, or a mix of both)
1/2 cup (125 mL) fresh mozzarella cheese, cut into bite-sized pieces
1 tsp (5 mL) freshly grated Parmesan
In small bowl, combine tomatoes, garlic, salt, pepper, vinegar, oil, and shredded basil leaves; let sit at room temperature for 15 to 30 minutes.
Meanwhile, prepare zucchini spaghetti: using a turning slicer is the easiest way to achieve spaghetti-like strands, but a mandoline, vegetable peeler, or sharp knife will give you long, thin ribbons that you then just need to thinly cut lengthwise.
Place zucchini in large serving bowl, add tomato mixture along with mozzarella and Parmesan, toss to coat, garnish with whole basil leaves, and serve.