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.


One comment

What's your opinion?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

anna brones

writer + artist + activist

Your Home for Homemade Japanese Food

How to cook "with visual instructions" healthy, traditional and delicious Japanese dishes!!


To live is to battle with trolls in the vaults of heart and brain. To write; this is to sit in judgment over one's Self. Henrik Ibsen

Joshi Daniel Photography

Images of People Photoblog

V 8 Mile

Traveling vegetarian

The Garum Factory

Great food, real life


my food, my travels, my cooking, my traditions


Tylers culinary blog


Hi I'm Ronelle. I am happy to invite you into my french kitchen at our farm, Coin Perdu in Corréze. Bienvenue!

Restaurant-ing through history

Exploring American restaurants over the centuries

Food Garden Kitchen

Gardening and Cooking in North Carolina

The Blog

The latest news on and the WordPress community.

Organic Gelly

-that stuff between your ears-

Photo Girl Travels

Taking the Road Less Traveled

Fats and Bird

Keep It Simple, Keep It Tasty

Catherine Cuisine

Gourmandise assumée, plaisir assuré...

%d bloggers like this: