By dymnyno
June 28, 2010
1,119 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes:

Like pasta, zucchini is a great carrier of other flavors and sauces. I recently got a julienne gizmo that is like a peeler but makes tiny little threads of zucchini, carrots, cukes or wherever you apply it. A mandoline or benringer with a julienne blade also works(but not as safe for fingers or as much fun to use). I make this recipe all summer long with a variety of dressings, but this is one of my favorites. It is healthy and light; a great side dish or a light lunch. - dymnyno


Food52 Review: Zucchini and summer squash, if sliced thinly enough, resemble spaghetti -- or, zuccaghetti! -- and make for a tender, refreshing salad. The notion of zucchini spaghetti has popped up here and there over the past couple of years. Sometimes the strands are dressed with oil and chilies, sometimes with a vinaigrette and herbs. Here dymnyno enrobes the thin, dewy zucchini in a tarragon vinaigrette rounded out with cream (add it to taste). This is a salad that gets even better with a little sitting. Dymnyno has you rinse the zucchini after salting -- we found that you can skip the rinsing. But don't skip the eating! - A&M
The Editors

Serves: 6

  • 8 small zucchini (about 2 lbs)
  • 1 tsp salt
  • 3 tbs tarragon leaves
  • 2 tbs fresh lemon juice
  • 3 tbs olive oil
  • 1 cup cream(1/2 &1/2)
  • 3 tbs chives, minced
  • fresh ground black pepper
  1. Julienne the zucchini, place in a colander, sprinkle with the salt and drain for 1/2 hour. Then, rinse , and squeeze and towel out the excess moisture. A salad spinner can work.
  2. In a blender, put the olive oil, lemon juice, tarragon leaves and cream.
  3. Blend until creamy and all the ingredients are fully incorporated into a creamy dressing.
  4. Toss the zucchini with the sauce (amount determined by taste).
  5. Sprinkle with the chopped chives. Grind pepper over mixture to taste.

More Great Recipes:
Vegetable|Make Ahead|Serves a Crowd|Summer|Vegetarian|Gluten-Free|Side