This Zucchini Tagliatelle recipe resembles tagliatelle pasta, but with less calories! Slice your zucchini into long thin slices and add onions, mint leaves, lemon juice, and pistachios for extra flavor!

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.


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