Zucchini Papardelle

By gourmettenyc • June 30, 2011 • 0 Comments

⎙

Author Notes: While at the Greenmarket this weekend, I came across beautiful zucchini and their wonderfully yellow blossoms. At first, I thought I might cook them, however after a taste of their raw sweetness, I quickly decided to make a shaved zucchini salad. Simple and easy to prepare, the quality of the ingredients for this recipe are of particular importance. - gourmettenyc

Serves 4

6 small to medium zucchini
1 teaspoon thyme
1 teaspoon lemon zest
3 teaspoons extra virgin olive oil
parmigiano reggiano
salt
black pepper

Wash and dry zucchini. Slice in half vertically. With a vegetable peeler, thinly slice zucchini into long ribbons.
Toss zucchini ribbons with olive oil, thyme, and lemon zest. Salt and pepper to taste.
Garnish with shavings of parmigiano reggiano.