I eat a very veggie-forward diet (as you can probably tell). However, I have a real problem with vegetables pretending to be pasta: a) They will never be pasta, and b) just like us, vegetables are at their best when they are authentically themselves. So how about a zucchini noodle that’s not hiding under marinara sauce hoping no one notices it, but one that proudly proclaims, “I am veggie, hear me roar”?
This super easy side is a riff on a zucchini dish by Ina Garten in Modern Comfort Food. It comes together in minutes, and the only cooking you have to do is toasting a handful of pine nuts. If you don’t have a mandolin or a spiralizer, it will take a little bit longer to hand-julienne a pound of zucchini, but don’t let that discourage you. The final product with its fork-twirly texture is totally worth it.
Pine Nuts are not something I keep in my pantry, because they’re really expensive for a garnish. So whenever I choose to use them in a dish, they have to really contribute; and they do here. The little pops of buttery nuttiness are exactly what this lemony zucchini needs. So go ahead and splurge, but be comfortable in the knowledge that you’ll be getting your money’s worth with this one.
EQUIPMENT: Mandolin (recommended), Skillet, Colander, Small Whisk, Cutting Board, Knife
Fresh Zucchini Strands with Toasted Pine Nuts and Lemon Vinaigrette
Ingredients
- 1 lb Zucchini
- 2 tbsp Lemon Juice
- 1 tbsp Olive Oil
- 1/4 tsp Dijon Mustard
- 2 tbsp fresh Basil, julienned
- 1 tsp fresh Mint, julienned
- 2-3 tbsp Pine Nuts
- Salt and Pepper
Directions
- Step 1 Using the small julienne setting on a mandolin, run the zucchini through longways to create long strands. This can be done by hand of course, or with a spiralizer if that’s what you have.
- Step 2 Toss the zucchini with a generous pinch or two of salt in a colander and leave it alone for 5 minutes to drain.
- Step 3 Make the vinaigrette by whisking together the lemon juice, olive oil, and mustard. Season with salt and pepper.
- Step 4 Toast the pine nuts in a dry skillet over medium heat until browned. TIP: Watch carefully, as pine nuts brown fast. It should take approximately 30 seconds.
- Step 5 Spread the zucchini on a towel and pat dry to get rid of any remaining excess moisture. Toss in a large bowl with the herbs, vinaigrette, and pine nuts. Taste for salt, and enjoy!
