Zucchini Spaghetti with Creamy Lemon-Chive Dressing

zucchini spaghete

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


  • 1 pound small zucchini, rinsed, dried, and trimmed at both ends

  • 1 teaspoon fine sea salt

  • ¼ cup Creamy Lemon-Chive Dressing

  • Fleur de sel


  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. 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.

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