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ffwd: minted zucchini tagliatelle with cucumbers and lemon
I can’t believe it’s already the end of August, Labor Day weekend, and, therefore, mentally, the end of the summer. The older I get, the faster the summers (and years, for that matter) pass by. Looking back, it was a good summer. We enjoyed most weekends at our lake cottage, hosting visitors from near and far. We celebrated a family wedding in Delaware, the first for the next generation. We had an enjoyable evening in Boston with my sister Jennifer and her family as they came to town before embarking on a cruise to Canada. The weather even seemed cooperative. I can’t recall many rainy weekends, anyway.
The final “summer” recipe for French Fridays with Dorie was an interesting one: minted zucchini tagliatelle with cucumbers and lemon, a vegetable salad. The recipe indicated that it wouldn’t keep long, so I adjusted this for one zucchini’s worth instead of the full amount.
I got a chance to pull out my Super Benriner. I’ve had it for years, but seldom think to use it. As an accident-prone cook, any device that has “Watch Your Fingers Please” embossed on the plastic casing gives me pause.
The zucchini is sliced into long planks which are then combined with chopped cucumber, onion (I substituted scallion), and lemon zest, then tossed with a light lemon dressing. The recipe calls for pistachio oil. I didn’t have that, nor did I have time to track it down this week, so I just went with olive oil. The final additions are fresh chopped mint and a healthy dose of pepper.
Mint Straight from the Backyard
I think a picture would have helped this recipe. Tagliatelle is wide like fettuccine, not the width of a small zucchini. There weren’t further instructions to slice the thin slabs into smaller strips, so I just went with it as written.
Here’s my verdict on this one. I loved the flavors and the colors. The lemony dressing with the fresh mint was wonderfully fresh. I’m not used to eating raw zucchini, but that wasn’t an issue. I think what put me off were the huge zucchini strips mixed the chopped garnishing vegetables. I didn’t like having to cut up the zucchini to enjoy this. If I make it again, I’ll definitely just chop up the zucchini (without the seeds) along with the cucumber and onion. To me, it would improve on the eating part of the experience.
Typically, we don’t share the recipes for this cooking group, but I found the recipe here on Epicurious.
Of course, you can also find it in Dorie Greenspan’s book Around My French Table. You should also check out the other French Friday’s interpretations of this recipe here.
Have a great Labor Day Weekend, all!
Food Compatibility
I suspect that in your family, most of the time you are all in agreement about whether or you enjoy a certain food. I assume that each family member’s taste informs the others, and, as a whole, the group settles on a happy medium. However, sometimes, you are not.
Fortunately, I would say that most of the time, Howard and I are in sync on our food likes and dislikes. We might have different preferences, but, generally, we like the same things.
Don’t get me wrong. We don’t live in a world of perfect harmony. There are certain foods I enjoy eating that Howard wouldn’t touch with a 10-foot pole. At the top of that list are:
- Bananas (the riper they are, the more I like them)
- Eggplant
- Zucchini
This time of summer, everyone is swimming in zucchini. Since Howard won’t eat it, it stays off the dinner menu. However, I do like it and don’t want to abstain completely. I’ve found a way to share in the local zucchini bonanza without tormenting my zucchini-phobic husband. This recipe for zucchini gratin is a winner. When I make it, I take it for lunch, though most people would also enjoy it with or as dinner. Howard has nicknamed it, “Zucchini Rotten”, in keeping with his affection for the veggie. Opinion-wise, I beg to differ.
Zucchini Gratin
Serves 4
Adapted from Provencal Light by Martha Rose Shulman
2 lbs zucchini, grated
1 Tbsp salt
1 Tbsp + 1 tsp olive oil
1 clove garlic, minced
¼ cup slivered fresh basil leaves (do not substitute dried; use a different fresh herb if you don’t have fresh basil)
2 large eggs
2 oz goat cheese, crumbled
2 Tbsp breadcrumbs
Toss the zucchini with the salt, and place in a colander in the sink. Let it sit for 30 minutes or so, to draw off excess moisture. Rinse the zucchini (to remove the salt). Dry the rinsed zucchini well. (I wrap the zucchini in a clean dishtowel and squeeze to absorb the water.)
Preheat the oven to 400F.
In a large skillet, heat 1 Tbsp olive oil over medium heat. Add the zucchini and minced garlic. Cook for about 5 minutes, until the zucchini is cooked through. Add salt and pepper to taste. Remove from heat, and stir in the slivered basil.
Whisk together the eggs and the crumbled goat cheese. (It won’t be completely smooth.) Stir into the warm zucchini. I stir until the bigger clumps of cheese melt a bit.
Transfer the mixture to a 2 quart gratin pan (greased with more olive oil).
Combine the bread crumbs with 1 tsp olive oil. Sprinkle over the zucchini mixture in the pan.
Bake for 20 – 25 minutes, until the gratin is set, and the top is lightly browned.
This also halves really well.
A Plateful of Happiness 