Name: Zucchini "Tagliatelle" with Mint, Cucumber, and Lemon
Yield: 6 Servings
Ingredients: 6 small to medium zucchini (about 1 1/2 pounds total), trimmed; 1 large cucumber (about 13 ounces), peeled, seeded, diced; 1 cup finely chopped Vidalia or Maui onion; 1 1/2 cups (loosely packed) fresh mint leaves, coarsely chopped, divided; 2 teaspoons finely grated lemon peel; 4 tablespoons fresh lemon juice; 2 tablespoons pistachio oil*

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Misha Gravenor Photography

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