ZUCCHINI "TAGLIATELLE" WITH MINT, CUCUMBER, AND LEMON

Zucchini

Provided by Dorie Greenspan

Yield Makes 6 servings

Number Of Ingredients 7

6 small to medium zucchini (about 1 1/2 pounds total), trimmed
1 large cucumber (about 13 ounces), peeled, seeded, diced
1 cup finely chopped Vidalia or Maui onion
1 1/2 cups (loosely packed) fresh mint leaves, coarsely chopped, divided
2 teaspoons finely grated lemon peel
4 tablespoons fresh lemon juice
2 tablespoons 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.