Make Ahead
Zuccaghetti
Popular on Food52
74 Reviews
AnnieCate
July 13, 2012
I made this recipe because I love all of the ingredients. I word to the wise...don't use nonfat yogurt in place of half & half. I made this mistake and the sourness of the yogurt didn't work well with the rest of the flavors.
justpicked
June 18, 2012
Dymnyno -- do you use a special jullienne tool? My mandoline has a blade to do jullienne, but it's a pain in the neck to insert. Is there a simple, specialized tool out there that I can create the really fine and consistent jullienne strips you've acheived in your photo? PS: love the recipe!
Mary C.
June 18, 2012
I bought a (German?) potato peeler a few months ago at Willams + Sonoma, the kind where the blade is horizontal not vertical. The other side is a julienne blade that works great. I use it to make carrot julienne for stir frys. Costs just a few dollars.
dymnyno
June 19, 2012
I used a julienne tool from Kuhn ricon...it is a pricy little toy, but I love to use it on a lot of fruits and vegetables like carrots, cucumbers jicama, apples, and more. (ordered frm Amazon.com)
justpicked
June 18, 2012
Dymnyno -- do you use a special jullienne tool? My mandoline has a blade to do jullienne, but it's a pain in the neck to insert. Is there a simple, specialized tool out there that I can create the really fine and consistent jullienne strips you've acheived in your photo? PS: love the recipe!
Teresa W.
May 26, 2012
This has become a favorite in our home, I added carrots and parmesan instead of cream tonight because I needed to use them but this recipe is perfect all by itself. Thanks!
dymnyno
May 26, 2012
Thanks, I am a great lover of recipe tecniques...when you find one that works, you have a key to indulge your own creativity.
borntobeworn
July 17, 2011
I made this last night for dinner and it was delicious. I used fat-free half-n-half and added about a cup of roasted tomatoes to the sauce (went to a friend's farm last weekend and came back with many that were so ripe that I roasted them in the oven so they wouldn't go bad before we could eat them). I also added shredded parm and cooked, peeled shrimp on top. I've used julienned zucchini before on a salad but had never used it after salting and resting. I think it tastes better than pasta! Thanks!
wssmom
June 30, 2011
I am so glad you entered this! (I am working on a zucchini pasta recipe even as we speak, inspired by this!)
themissingingredient
July 18, 2010
Brilliant!!! even with half as much sauce for fewer calories this is still very, very good. I could live on this all summer. I think that I will as you suggest, dump it on some pasta. You should have won this contest. I forgot to vote.
Aliwaks
July 13, 2010
Made this for dinner tonight, delightful! Served it under fresh caught striped bass that was pan seared in bacon fat.....next to a handful of grape tomatoes
dymnyno
July 13, 2010
Jessman, Jullienning (sp?) zucchini is not something that I invented, nor did I claim to do so. I observed a friend using it on carrots and used the same method to zucchini. I made up the sauce using my favorite ingredients...also nothing particularly inventive. But the combination of technique and dressing are entirely my own. I never read Martha Stewart but she does appeal to the populace.
jessman
July 13, 2010
Ummm- this looks awfully familiar.
http://www.marthastewart.com/photogallery/zucchini#slide_11
http://www.marthastewart.com/photogallery/zucchini#slide_11
Aliwaks
July 13, 2010
Actually I think Dymnyno's looks nicer and fresher and the tarragon changes the taste profile significantly. There are a lot of recipes out there that are similar to one another, I mean how many varieties of Caprese salad are there? The addition, omission of even a single ingredient or a variation on technique makes the recipe personal and unique to the chef.
thirschfeld
July 13, 2010
If I had a dollar for every similar, and yet completely different recipe I would be a rich man. In a recipe like this, and I have seen lots of spaghetti made from squash, carrots and leeks,(if you don't believe me try me I can spout off twenty while writing this sentence) the differences may seem small but because of the dishes simplicity they are huge. The addition of black pepper, tarragon and olive oil make this so, so different. I am a huge fan of Patricia Wells, and from what I know of her, I think she would think dymnyno's recipe was amazing. She might even change the ingredients in hers to be more like this one.
thirschfeld
July 13, 2010
By the way, I have this uncanny ability to insult while trying to compliment, I get it from my mother, so if I have done so take note. This is a great recipe and I just wish I had thought of it.
Aliwaks
July 12, 2010
I'm turning this into a pasta salad for a BBQ party my father's throwing (and of course I'm cooking for) in a few weeks...do you think it would be good to toss in a few toasted walnuts?
dymnyno
July 13, 2010
I think that you can tweek this recipe in many ways to suite your taste as long as you don't overpower the flavor of the zucchini.
Kelsey B.
July 11, 2010
This is fantastic! I do a lot of zucchini "noodles" with pesto, now I am going to try the tarragon cream.
Lizthechef
July 9, 2010
Your recipe is the kick in the pants I need post-vacation to get back in the kitchen...Thumbs up, big-time!
mrslarkin
July 9, 2010
Wow, this is so delicious, dymnyno! Made it for dinner tonight - I didn't have tarragon so I used fresh mint instead. And I used yellow squash and zucchini, so I guess I went Paglia e Fieno with my version. Blender not necessary, if you like to see your herbs, which I do. I whisked liquid in measuring cup till creamy. So so good!
Lori L.
July 8, 2010
I LOVE zucchini and when I discovered a similar dish in the Times two summers ago I couldn't stop cooking it. I can't wait to try this recipe. Good luck.
mariaraynal
July 8, 2010
Congratulations! This looks delicious and so versatile. Love the idea of serving it warm over pasta or cool with olive oil, too.
dymnyno
July 8, 2010
When I served it over pasta I didn't cook it...I just threw it on the hot pasta.
theicp
July 8, 2010
I actually order something VERY similar to this at an Italian restaurant not too far from home, so I know this is delish - and definitely a formidable opponent! Congrats!
dymnyno
July 8, 2010
This recipe is really a case of "the medium is the massage"...once I used the julienne tool I had to invent a sauce! I don't get to Dallas very often...what is the name of the restaurant?
theicp
July 8, 2010
They serve it at a restaurant called Villa O in Highland Park. It's all organic and mostly locally sourced foods, all cooked very traditionally. They tossed theirs in a little olive oil and season with salt, pepper, and chili flakes, although I think they are missing a trick with the taragon and cream!
TheWimpyVegetarian
July 8, 2010
Congrats dymnyno!!!! I'm making it tonight. I got a new kitchen toy now to make the 'noodles'! Love those toys!
MyCommunalTable
July 8, 2010
Congrats. I am going to make it tonight. Glad to see you are a finalist.
Aliwaks
July 8, 2010
Oh I love this! And I need that gizmo, I've used my veg peeler to make widish strips then cut them down ...but they never get the right shape...and I LOVE tarragon & cream!1
thirschfeld
July 8, 2010
I am so glad to see this as a finalist. Simple, very well thought out and delicious. Congratulations.
cheese1227
July 8, 2010
Trying this for a weekend dinner party. Does it scale well? I need to serve 12.
Sagegreen
July 2, 2010
I wonder if a variation with the name and slight width of the zucchini could also model linguini...so, zucchatini? Love all the possibilities with your variations.
dymnyno
July 8, 2010
Zucchatini sounds right, doesn't it? I made up a name that you have to figure out how to say it!
gingerroot
June 29, 2010
Yum...can't wait to try this - I have been enjoying the tarragon from my garden and this sounds delicious!
monkeymom
June 29, 2010
Love this dymnyno! Do you ever do variations without cream?
dymnyno
June 29, 2010
I have made this with a variety of sauces...some without cream....just olive oil and lemon and an herb...a little ginger works too.
TheWimpyVegetarian
June 29, 2010
Great great recipe! I'm definitely making this in the next couple days but think I'll do the olive oil, lemon the herbs sans cream. And some shaved pecorino. The perfect summer lunch! And sign me up for that gizmo too! I'm going on Amazon next....
aargersi
June 28, 2010
found it! Ordering! http://kuhnrikon.com/products/tools/tools.php3?id=228
lastnightsdinner
June 28, 2010
OXO makes a great julienne peeler as well - I bought one before Thanksgiving last year and I love it for making little ribbons. Great for shoestring potatoes, too!
dymnyno
June 29, 2010
OXO makes great products and a lot less expensive too! Yes!!! shoestring potatoes are great with this gadget. A Benringer works too, especially with a large veggie like a potato.
lapadia
June 28, 2010
This love thie dymnyno! I finely slice zucchini medallion style, season with herbs and a little olive, many ways to serve it; my favorite is to use it on grilled pizza and your spaghetti style would look so cool on the pizza. Oh, I am a gizmo person too!
dymnyno
June 28, 2010
It is made by Kuhn Rikon of Switzerland. Works great on any kind of hard vegetable like jicama, carrots, cucumbers...
aargersi
June 28, 2010
Looks really pretty, and sounds like it would be good hot or cold. I need the gizmo - I am a gadget girl!! What's it called and where do I get it?? (I have gizmo envy)
dymnyno
June 30, 2010
I wasn't sure how it would taste hot, but last night I dumped some of the leftover in with some cooked pasta (big short tubes) and it tasted great.
TasteFood
June 28, 2010
I just had something similar to this at a bbq party and loved it. Great recipe!
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