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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Reviews (2)

134 Ratings
  • 5 star values: 25
  • 4 star values: 52
  • 3 star values: 36
  • 2 star values: 15
  • 1 star values: 6
Rating: Unrated
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!!
Rating: 5 stars
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.