Not only is this side dish easy but it’s fun to recite…zucchini linguine. I’m a poet and I don’t even know it!
I saw this recipe in a Greek food magazine that appears monthly in the weekend edition of Kathemerini (The Daily). Each month I head down to Toronto’s Greek town (The Danforth) and I pick up Kathemerini and the latest copy of Gastronomos.
I like picking up the magazine to keep track of new food trends in Greece and to scrounge for new ideas.
This recipe is a cold side dish. I found it to be a great side to a fish serving and it can made all year around as zucchinis are found year ’round at the market and they aren’t as temperamental as say, tomatoes.
I’m really fond of the thyme and zucchini pairing. I think they were made for each other. This dish is also my entry for this week’s edition of Weekend Herb Blogging, hosted by Truffle at What’s On My Plate.
This dish works similar to zucchini carpaccio in that the lemon juice “cures” the zucchini. If you’re looking to skip on some pasta dishes and keep your silhouette from going to a pear shape, try zucchini linguine!
Zucchini Linguine
2 zucchinis, rinsed and sliced into long, thin strings (with a mandoline)
juice of 1 1/2 lemons
6-7 Tbsp of extra virgin olive oil
2 Tbsp. of capers, rinsed of brine
2 Tbsp. chopped fresh parsley
1 Tsp. of fresh thyme leaves coarse
sea salt and fresh cracked black pepper
- Rinse your zucchinis. Using a mandoline, afix the slicing implement with the fine teeth. Using the hand guard, shave the zucchini lengthwise to make long, thin strings. Place in a bowl and reserve.
- About 15 minutes before serving, squeeze the lemon juice over the zucchini and toss. Allow the lemon juice to “cure” the zucchini for 15 minutes.
- Add your olive oil, parsley, thyme, capers and toss to coat the zucchini. Taste and adjust seasoning with salt and pepper.
Yes, I am thinking about that anti-pear shape plan today! I love the sound of zucchini and thyme. We have zucchini in the store all year here too, but it’s so much better in the summer that I don’t think about buying it in the winter. Maybe I should give it a try.
Mmmm, yummy but I am driving myself crazy today because I have nothing to do but see recipes all day long.
This looks so good, look at those colours.
It’s too late, my silhouette is ancient history. It’s okay, zucchini is really good anyway. That picture looks so appetizing.
Peter, you are so lucky to be able to buy Kathimerini/Gastronomos. Sure wish I could! I also wish I could buy the Greek version of BBC Olive that Iliasa Mamalakis is involved in — I love this magazine. But that’s what I give for living in such a distant place. Great recipe, and this posting has particularly good pictures. Good job!
Laurie, I too love Olive mag. but it’s not to be found here.
And I’ve written to Olive more than once about subscribing, and I also emailed a question to Ilias, but no response from anyone. Boo hoo!
Oh it looks so good. And so simple. AND zucchini are in season here. Lovely, I will try this one.
Perfect – and duly noted for next summer’s zucchini… Yes, the name really roles nicely off the tongue…
Delicious, Peter!
I cut out a recipe from the paper the other day, a pasta recipe that calls for zucchini and Dijon mustard, I can’t wait to try it and now that I have seen this dish of yours I’m even more curious!
These zucchini are wonderful. It’s a very good idea !
The recipe’s simple enough to make I can’t wait to try it.