ZUCCHINI "TAGLIATELLE" WITH MINT, CUCUMBER, AND LEMON

Zucchini

Provided by @MakeItYours

Number Of Ingredients 7

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small to medium zucchini (about 1 1/2 pounds total), trimmed
large cucumber (about 13 ounces), peeled, seeded, diced
finely chopped Vidalia or Maui onion
(loosely packed) fresh mint leaves, coarsely chopped, divided
finely grated lemon peel
fresh lemon juice
pistachio oil*

Steps:

Using mandoline or V-slicer and working with 1 zucchini at a time, thinly slice lengthwise, discarding first strip. Slice up to seeded core; turn zucchini and continue to slice until only rectangle of seeded core remains; discard core. Place slices in medium bowl.
Add cucumber, onion, 1/2 of chopped mint, and lemon peel. Whisk lemon juice and pistachio oil in small bowl, then pour over zucchini mixture; toss to coat. Season with salt and generously with pepper. Cover zucchini mixture and refrigerate at least 1 hour and up to 3 hours.
Sprinkle remaining chopped mint over salad and toss to coat.
*Pistachio oil can be found at specialty foods stores, some farmers' markets, and at amazon.com. If unavailable, substitute walnut or olive oil.