Zucchini "Tagliatelle" from Dorie GreenspanBon Appétit

Zucchini "Tagliatelle" from Dorie Greenspan
Bon Appétit

We envy Dorie Greenspan for many reasons: her baking genius, for one, but there's also the fact that she splits her time between New York City, Paris, and a country house in Connecticut. On Bon Appétit's website, she's offering an entire menu for cooking at your summer house, if you have one, or for simply enjoying the bounty of the closest farmers' market, if you don't. It includes this summer corn soup we reviewed last year and the beautiful, simple zucchini dish, above.

You really can't make this dish without a mandoline, which is the only caveat. We're not sure it would otherwise be possible—without blood, sweat, and tears, anyway—to get the paper-thin ribbons of zucchini.

The zucchini does very much resemble tagliatelle pasta, and it's tossed with onion and cucumber, then dressed with lemon juice and pistachio oil. So summery!

The accompanying article describes Greenspan's love of the local farmers' market near her home in Connecticut, and how the freshest summer ingredients need so little intervention to be beautiful and delicious. We couldn't agree more.

• Get the recipe: Zucchini "Tagliatelle" with Mint, Cucumber, and Lemon
• Read the article: Summer House Cooking

Related: Lighter Zucchini Fritti

(Image: Misha Gravenor for Bon Appétit)

Comments (6)

I make this dish all the time with a simple veggie peeler---you can only peel it down so far, but 3 zucchinis are more than enough for 2-3 people.

posted by zaky on July 27th 2009 at 3:37pm
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Hmmm, why not use the cheese slicer option on a box shredder? It cuts very thin and you can run a half-zucc down it easily.

posted by bfootnovellista on July 27th 2009 at 4:15pm
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Like the first poster, this is something I do fairly regularly with my vegetable peeler instead. Much easier and just as delicious.

posted by rosebud on July 27th 2009 at 7:05pm
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I "third" the veggie peeler... super simple. One caveat: do *not* overcook the zucchini when it's in ribbons or you'll end up w/a saute pan full of mush.

posted by keltrue on July 28th 2009 at 11:22am
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I've used a cheese slicer to cut thin ribbons of zucchini, which would be pretty similar to using a grater as well.

posted by minji on July 28th 2009 at 11:39am
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Fourth'ing doing it with a veggie peeler. Works like a charm. Toss it with leftover pesto and it's amazing!

posted by Cam00023 on July 28th 2009 at 9:26pm
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