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Zucchini Spaghetti with Creamy Lemon-Chive Dressing

This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."

  • servings: 4

Ingredients

  • 1 pound small zucchini, rinsed, dried, and trimmed at both ends
  • 1 teaspoon fine sea salt
  • 1/4 cup Creamy Lemon-Chive Dressing
  • Fleur de sel

Directions

  1. Step 1

    Using the julienne blade of a mandoline, slice zucchini into long, thin strips. Transfer zucchini to a colander set over a mixing bowl. Toss zucchini with salt. Let stand 15 minutes at room temperature.

  2. Step 2

    Gently squeeze zucchini to extract excess water. Transfer to a bowl and toss with just enough dressing to evenly coat the zucchini. Season with fleur de sel and serve.

Source
The Martha Stewart Show, May Spring 2007

Reviews (2)

  • 23 Jan, 2013

    This is a lovely dish, I tried it and stirred a little smoked salmon as I happened to have some on hand and it was a delight!!

  • 17 May, 2012

    Very pleased with this simple dish - fresh, bright, and unexpectedly chic. I served it with panko crusted roast chicken; My husband actually decided to heap the zucchini on top of his meat! Probably a perfect side with chicken because it's so moist. Only changes were using a food processor julienne blade if you have it to make chopping easier. My market did not carry light cream; used half-and-half but probably should use whipping cream + milk. Also added a bit of lemon rind in dressing.