Tagliatelle is traditionally a type of pasta, shaped into long, flat ribbons. However, zucchini can also be sliced into long ribbons, creating a healthy and appetizing alternative to pasta!
How to slice zucchini
Start by cutting off the sides of the zucchini, about 1.5 cm thick. Set aside the central part, as it’s too soft to make proper ribbons.
Take each slice and, using a vegetable peeler, shave it into ribbons along the edge. This way, each tagliatelle will have a beautiful green border of zucchini skin.
A vegetable Y peeler is the ideal tool for this—quick and efficient. But you can also manage with a simple vegetable knife or peeler.
How to prepare zucchini tagliatelle
Raw
Serve them raw, drizzled with a lemony vinaigrette—fresh and crunchy! Add some feta or Parmesan cheese, tomatoes, and mint for a delicious and original salad. You can also toss them into a bo bun, Buddha bowl, or ramen (noodle soup).
Another idea: garnish a soup with two or three zucchini tagliatelle for a decorative touch.
Cooked
Cook your zucchini tagliatelle:
- In boiling water for no more than one minute to keep them crunchy.
- In a pan with a bit of olive oil for two minutes.
Season well with salt, pepper, spices, and olive oil, and they’ll make a delightful side dish for meat or fish.u un poisson.
What to do with the leftovers?
You’ll be left with the zucchini core and the thin pieces that were too small to turn into ribbons. Don’t worry! Use them to make a soup—check out our recipes on this site.