• 1 pint Cherry tomatoes, halved
• 1 Cucumber, large
• 1 Orange bell pepper, medium
• 1 Yellow bell pepper, medium
• 1 Red onion, medium
• 5 Zucchini, large – divided (1 diced and 4 spiralized)
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1 bottle Lite Zesty Italian salad dressing
• 1/4 cup Parmesan cheese, grated
• A touch of olive oil

Set 4 zucchinis aside.  Slice, dice and thinly chop all vegetables.  Spiralize the other 4 zucchinis to make “zoodles”.  If you don’t have a spiralizer, thinly slice or chop them.  Saute the zoodles in a skillet with a touch of olive oil just until tender and let them drain in a strainer (you may want to press them a little with a paper towel).  The zoodles replace the spaghetti noodles.  Mix all the chopped vegetables, zoodles, olives and Italian dressing in a large mixing bowl.  Refrigerate.