Noodling around with zucchini has its rewards

Zucchini noodle salad

I have a relatively small kitchen and an aversion to clutter, so I tend to avoid collecting gadgets. That’s why I had held off buying a spiralizer — one of those slicers that cuts vegetables into noodle shapes.

Until now. After all, you can get a similar, ribbonlike effect using a vegetable peeler, and already spiralized vegetables are sold in many grocery stores’ produce departments.

But I recently had the chance to try the gadget for myself, and, to my surprise, I was so tickled by it that I bought my own. In the accompanying recipe, the noodling of the vegetable gives what could seem like a very grown-up salad a welcome dose of fun.

While the zucchini is served uncooked, it doesn’t taste raw per se because it is transformed by a sprinkle of salt and a half hour to drain in a colander. This concentrates its flavor and softens it to the texture of al dente pasta. Dressed with lemon and olive oil, this base for the salad can be made a day in advance. When you are ready to eat, just toss the zucchini noodles with basil ribbons, and garnish with shavings of Parmesan cheese and a sprinkle of buttery pine nuts.

The result is a salad that is lip-smackingly delicious and fresh in both taste and style. Prep: 20 minutes Rest: 30 minutes Makes: 4 servings medium zucchini (about 8 ounces each), spiralized (about 7 cups zucchini noodles) teaspoon salt, or more as needed tablespoons extra-virgin olive oil tablespoons lemon juice, plus more as needed cup fresh basil leaves, cut into ribbons cup shaved Parmesan cheese (from a block, using a vegetable peeler), about 1 ounce tablespoons pine nuts, toasted, see note Freshly ground black pepper Cut any very long zucchini noodles so they are about the length of a strand of spaghetti. Place zucchini in a colander over a bowl. Toss with the salt; let sit to drain, 30 minutes. Pat dry with paper towels; transfer the zucchini to a bowl. Toss with the oil and lemon juice. (Salad may be prepared a day ahead to this stage.) When ready to serve, toss the basil with the zucchini. Taste, and add more salt, as needed. Serve topped with Parmesan shavings, pine nuts and pepper.

Toast the pine nuts in a small, dry skillet over medium heat until fragrant, 3 to 5 minutes, shaking the pan a few times to avoid scorching. Let cool completely before using.

130 calories, 10 g fat, 2 g saturated fat, 0 mg cholesterol, 5 g carbohydrates, 4 g sugar, 5 g protein, 260 mg sodium, 2 g fiber

DEB LINDSEY/FOR THE WASHINGTON POST Zucchini Noodle Salad is fresh in taste and style.