Saturday Snapshot

Zucchini "pasta", uncooked tomato sauce

Zucchini “Pasta”, with Uncooked Tomato Sauce

It’s not real pasta of course, hence the quotation marks.

Zucchini “pasta” — Shave a medium-sized zucchini paper-thin with a vegetable peeler, then simmer in lightly salted water for 15 seconds. Lift out with a slotted spoon, then blanch the zucchini immediately in a bowl of ice water; drain. Squeeze out any excess water with paper towels.

If you don’t do either of these steps, the zucchini will either be overcooked mush (remember that the slices are as thin as tissue paper) or water-logged (which will dilute the “sauce”).

Uncooked tomato sauce — 4 grape tomatoes, finely diced; a very small pinch of sea salt; a very small pinch of freshly milled black pepper; 2 tablespoons extra-virgin olive oil; 1/8 teaspoon finely minced Italian parsley; 1/4 teaspoon minced preserved lemon; 1/4 teaspoon minced shallots. Combine all ingredients and mix well.

To assemble — Arrange zucchini “pasta” in a shallow bowl or serving plate. Lightly dress “pasta” with the uncooked tomato sauce. Serve immediately.

This recipe is sized for one serving, and is intended to be an amuse-bouche. It’s not filling at all; if you wanted it to be a first course, you’d have to shave about 1/2 lb. zucchini to serve one person.

Time: About 30 minutes, including prep.



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