Name: Zucchini "Tagliatelle" with Mint, Cucumber, and Lemon
Yield: Makes 6 servings
Ingredients: 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

This pretty salad gets its name from the long slices of zucchini, which resemble tagliatelle pasta. I like to mix in some fresh mint and lemon for a nice zip, cucumber and sweet onion for crunch, and pistachio oil for fabulous depth of flavor.

More info:

Pistachio oil can be found at specialty foods stores, some farmers' markets, and at amazon.com. If unavailable, substitute walnut or olive oil.

Recipe notes

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