Zucchini Spaghetti with Lemon & Chives
Delicious side dish bursting with flavor from the lemon and fresh chives.
Zucchini Spaghetti with Lemon & Chives
Delicious side dish bursting with flavor from the lemon and fresh chives.
Ingredients
- 2 Tbsp lemon juice
- 1 tsp salt divided
- 1 cup light cream
- 1/3 cup fresh chives minced
- 3 zucchini rinsed, dried, and trimmed at both ends
Instructions
- In a small jar, combine lemon juice and 1/2 tsp salt. Cover and shake until salt is dissolved. Then add cream and chives, and shake to blend.
- 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 1/2 tsp salt. Let stand 15 minutes at room temperature, then pat any excess moisture with paper towel.
- 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.
Notes
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).
Tried this recipe?Let us know how it was!
I like the mandolin slicer. What brand is it? I have not tried recipe, but the contents look yummy!
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.
Great to hear, thanks for posting back your results!
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.
Can the zucchini spaghetti be cooked? For how long?
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.
Any suggestion for a substitute for the light cream…dairy intolerant
You could use a soft silken tofu, blended smooth using a blender or mixer.
hi to all
this is my first posting here
and i am happy to find you
this is a lovely recipe…
however,
did you know there actually is a squash called
Spaghetti Zucchini
if used, then there’s no need for a mandolin slicer
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!
I have a spiral slicer. Works great.
I love trying new gadgets…does the slicer make super thin spirals? This would make such a nice presentation on the plate!