Best 6 Zucchini Tagliatelle With Mint Cucumber And Lemon Recipes

ZUCCHINI "TAGLIATELLE" WITH MINT, CUCUMBER, AND LEMON

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.

ZUCCHINI AND FRESH MINT

Steps:

• Preheat oven to BROIL setting.
• Cut the zucchini in half crosswise, then cut into 1/2" slices, lengthwise.
• In large serving bowl, place the mint and green onion.
• In separate small glass bowl, combine the dressing ingredients and stir well.
• On a baking sheet place the zucchini so that they do not overlap. Baste the zucchini slices with some of the dressing.
• Broil for about 3-4 minutes or until golden.
• Turn zucchini slices over, baste with more dressing and broil another 2-3 minutes or until brown and crispy.
• Watch carefully to make sure the zucchini does not burn!
• Toss the cooked zucchini slices gently with the mint and green onions. Season to taste with salt, pepper and additional dressing. Serve warm.

TAGLIATELLE WITH PARMESAN AND COURGETTES (ZUCCHINI)

Steps:

• Add the olive oil and garlic into a thick bottomed pan and fry for 30 seconds.
• Add the courgettes and toss for 2 minutes.
• Add the lemon juice, salt pepper and most of the basil.
• Cook for a few minutes.
• Meanwhile cook the tagliatelle in boiling water until al dente.
• Toss with the courgettes in the pan adding most of the parmesan cheese (may need a little extra olive oil to loosen).
• Serve with torn basil and sprinkle with parmesan.

ZUCCHINI CASSEROLE WITH MINT AND PARSLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a casserole dish.
• Scoop pulp from the center of each zucchini half, leaving a 1/2-inch deep shell. Chop pulp and reserve. Place zucchini shells in a pot of lightly salted water; bring to a boil. Cook until zucchini are slightly tender, about 5 minutes. Drain and arrange zucchini in bottom of prepared casserole dish.
• Heat olive oil in a skillet over medium heat; cook and stir onions and zucchini pulp until onions are softened, 5 to 7 minutes. Season with salt and black pepper. Add rice and reserved juice from canned tomatoes; cook until liquid is nearly evaporated, stirring regularly, about 5 minutes. Add tomatoes and stir to combine.
• Stir water in 1/2 cup increments into rice mixture until rice has absorbed all the water and is almost tender, 10 to 15 more minutes. Add mint, parsley, wine, and sausages; cook until heated through and rice is tender, adding additional water if needed, 5 to 10 minutes. Spoon rice mixture over zucchini halves in casserole dish.
• Bake casserole in preheated oven until zucchini are tender, about 20 minutes.

PASTA WITH ZUCCHINI AND MINT

Steps:

• Bring a large pot of water to a boil for the pasta. Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet, and add the zucchini. Cook, stirring or shaking the pan, until the zucchini is tender, 10 to 15 minutes. Season generously with salt and pepper. Add the sugar, and stir in the vinegar, lemon zest and mint. Remove from the heat, and keep warm while you cook the pasta.
• When the water comes to a boil, salt generously and add the pasta. Cook al dente, following the timing instructions on the package. Add 1/2 cup of the pasta cooking water to the zucchini, then drain the pasta and toss with the zucchini. Serve, passing the cheese at the table for sprinkling.

TAGLIATELLE WITH LEMON

Steps:

• 1. Cook the tagliatelle in boiling salted water until al dente. Drain.
• 2. While the pasta is cooking, grate the zest of lemons and squeeze and reserve the juice of 1 lemon.
• 3. In a saucepan, warm up the olive oil, add the zest, and cook over low flame for 2 minutes. Add the crème fraîche and bring to a boil; pour in the reserved lemon juice and bring to a boil again.
• 4. When the cream starts to thicken, add the Parmesan, season to taste, mix well, and cook for another minute. Add the drained pasta and toss to mix. Serve immediately.