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Recipes
August 2008

Zucchini "Tagliatelle" with Mint, Cucumber, and Lemon

By Dorie GreenspanPhotography by Misha Gravenor

5.0

(1)

Image may contain Plant Food Dish Meal and Vegetable
Misha Gravenor Photography

Recipe information

  • 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*

Need to make a substitution?

Preparation

  1. Step 1

    Using mandoline or V-slicer and working with 1 zucchini at a time, thinly slice lengthwise, discarding first strip. Slice up to seeded core; turn zucchini and continue to slice until only rectangle of seeded core remains; discard core. Place slices in medium bowl.

    Step 2

    Add cucumber, onion, 1/2 of chopped mint, and lemon peel. Whisk lemon juice and pistachio oil in small bowl, then pour over zucchini mixture; toss to coat. Season with salt and generously with pepper. Cover zucchini mixture and refrigerate at least 1 hour and up to 3 hours.

    Step 3

    Sprinkle remaining chopped mint over salad and toss to coat.

    Step 4

    *Pistachio oil can be found at specialty foods stores, some farmers' markets, and at amazon.com. If unavailable, substitute walnut or olive oil.

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