Zucchini Spaghetti with Lemon & Chives

Zucchini Spaghetti Chive1

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).




  1. 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.

  2. 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.

  3. 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. 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

  5. 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. 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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