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Zucchini Spaghetti with Lemon & Chives

Delicious side dish bursting with flavor from the lemon and fresh chives.

Zucchini Spaghetti Chive1

Zucchini Spaghetti with Lemon & Chives
5.0 from 2 reviews
Prep time:
Total time:
Serves: 6
Delicious side dish bursting with flavor from the lemon and fresh chives.
  • 2 Tbsp lemon juice
  • 1 tsp salt, divided
  • 1 cup light cream
  • ⅓ cup fresh chives, minced
  • 3 zucchini, rinsed, dried, and trimmed at both ends
  1. In a small jar, combine lemon juice and ½ tsp salt. Cover and shake until salt is dissolved. Then add cream and chives, and shake to blend.
  2. Using the julienne blade of a mandoline, slice zucchini into long (cut zucchini in half if you prefer), thin strips. Transfer to a colander and toss with ½ tsp salt. Let stand 15 minutes at room temperature, then pat any excess moisture with paper towel.
  3. Gently warm the dressing in a fry pan to a simmer so it thickens a bit, then toss with the (raw) zucchini in a serving bowl. The sauce will warm the zucchini.
For a dairy free version, try substituting the cream for some soft silken tofu that has been puréed smooth in a blender (may need to thin it out with some rice milk).


12 Responses to Zucchini Spaghetti with Lemon & Chives

  1. Beth February 20, 2014 at 7:44 am #

    I like the mandolin slicer. What brand is it? I have not tried recipe, but the contents look yummy!

    • Marla Hingley
      Marla Hingley February 20, 2014 at 5:09 pm #

      The brand shown in the recipe is the Kuhn Rikon Handheld Mandoline Slicer. I have their 1/8″ slicer as well that works great. These types of handheld slicers are my favorite (and most used) kitchen gadgets, and well worth the price (approx. $15-25 each). OXO brand makes similar versions as well.

  2. Ti February 20, 2014 at 12:45 pm #

    Made this last night. I was making into a main dish, so I added scallops, red pepper, mushrooms, and onions. My husband liked it and he is usually a meat and potatoes man.

    • Angie Halten (Admin)
      Angie Halten (Admin) February 20, 2014 at 12:53 pm #

      Great to hear, thanks for posting back your results!

  3. Carol March 6, 2014 at 12:16 pm #

    Can the zucchini spaghetti be cooked? For how long?

    • Marla Hingley
      Marla Hingley March 6, 2014 at 3:32 pm #

      Cooking the zucchini might make it too wet and mushy. But you could try quickly blanching it in boiling water for 10 seconds or so. Give the recipe try first using raw zucchini – you’ll really be surprised how great it tastes.

  4. Michelle March 17, 2014 at 7:19 pm #

    Any suggestion for a substitute for the light cream…dairy intolerant

    • Marla Hingley
      Marla Hingley March 17, 2014 at 7:54 pm #

      You could use a soft silken tofu, blended smooth using a blender or mixer.

  5. Rachel OM March 18, 2014 at 8:34 am #

    hi to all

    this is my first posting here

    and i am happy to find you

    this is a lovely recipe…

    did you know there actually is a squash called

    Spaghetti Zucchini

    if used, then there’s no need for a mandolin slicer

    • Marla Hingley
      Marla Hingley March 18, 2014 at 8:46 am #

      Do you mean spaghetti squash? Yes you could use that as well, but you do have to bake the squash first to create the ‘spaghetti’. My favorite part about this recipe is that the zucchini is raw (and still tastes great!), and it can be ready in only a few minutes. If you do try using the spaghetti squash, let me know how the recipe turns out!

  6. Marianne October 1, 2014 at 2:42 pm #

    I have a spiral slicer. Works great.

    • Marla Hingley
      Marla Hingley October 1, 2014 at 3:36 pm #

      I love trying new gadgets…does the slicer make super thin spirals? This would make such a nice presentation on the plate!

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