Zucchini Papardelle

June 30, 2011
0 Ratings
  • Serves 4
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

What You'll Need
  • 6 small to medium zucchini
  • 1 teaspoon thyme
  • 1 teaspoon lemon zest
  • 3 teaspoons extra virgin olive oil
  • parmigiano reggiano
  • salt
  • black pepper
  1. Wash and dry zucchini. Slice in half vertically. With a vegetable peeler, thinly slice zucchini into long ribbons.
  2. Toss zucchini ribbons with olive oil, thyme, and lemon zest. Salt and pepper to taste.
  3. Garnish with shavings of parmigiano reggiano.
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I'm Laura Loesch-Quintin, a food writer and photographer, as well as the voice behind the recipe blog gourmette•nyc. Originally from Philadelphia, I was raised in a French-American household where vinaigrette, cornichons, and clafoutis were (and still are) staples. When not cooking, writing, or photographing, I can usually be found exploring the food markets of New York City.

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