Zucchini Papardelle

By • June 30, 2011 0 Comments

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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
  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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