Zucchini "Tagliatelle" With Mint, Cucumber, And Lemon

1. 1

   Using mandoline or V-slicer and working with 1 zucchini at a time, thinly slice lengthwise, discarding first strip. Slice up to seeded core; turn zucchini and continue to slice until only rectangle of seeded core remains; discard core. Place slices in medium bowl.

2. 2

   Add cucumber, onion, 1/2 of chopped mint, and lemon peel. Whisk lemon juice and pistachio oil in small bowl, then pour over zucchini mixture; toss to coat. Season with salt and generously with pepper. Cover zucchini mixture and refrigerate at least 1 hour and up to 3 hours.

3. 3

   Sprinkle remaining chopped mint over salad and toss to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.