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Zucchini Tagliatelle


  • 6 small or medium zucchini trimmed
  • 2 large cucumber seeded and diced
  • 1 cup finely chopped Vidalia onion
  • 1 ½ cups loosely packed fresh mint leaves coarsely chopped
  • 2 tsp. finely grated lemon peel
  • 4 Tbsp. fresh lemon juice
  • 2 Tbsp pistachio oil


  • Using a mandoline or V-slicer, thinly slice each zucchini lengthwise, discarding first strip. Slice up to seeded core. Place slices in a medium bowl.
  • Cut cucumber, onion, ½ of the mint, and lemon peel and add to the bowl.
  • Whisk together lemon juice and pistachio oil in a small bowl, then pour over zucchini mixture. Toss to coat. Season with salt and pepper.
  • Cover zucchini mixture and refrigerate for 1-3 hours. When ready to serve, sprinkle remaining mint over the salad, and toss to coat.