Boistfort Valley Farm
Community Supported Recipe Box

Zucchini "Tagliatelle" with Cucumber, and Lemon


  • 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 sweet onion
  • 2 teaspoons finely grated lemon peel
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons olive oil


dish: main

Using mandoline 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.

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

Bon Appétit, August 2008