This simple and elegant dish turns tender summer zucchini into a vibrant vegetable “pasta” that captures the essence of the season. Using a mandolin or fixed-blade slicer, the squash is transformed into long, delicate strands that resemble spaghetti — then quickly sautéed with golden onions, garlic, and fresh herbs until tender and silky. A swirl of buttery pan sauce brings everything together, creating a dish that’s light yet deeply flavorful. Perfect as a side, vegetarian main, or base for your favorite sauce.
INGREDIENTS:
4 – 6 medium zucchini, washed and ends trimmed (if you have different colors, even better!)
2 spring onions, top removed and saved for another use, halved through the root, and finely sliced along the length
1 clove garlic, peeled and minced
Salt and pepper to taste
Extra Virgin olive oil as needed
1/2 tablespoon fresh marjoram or oregano, chopped
2 tablespoons unsalted butter, cut into pea-sized bits and kept very cold
1/3 cup water
METHOD:
Using the medium comb on a Ben-Riner or mandolin slicer, slice zucchini into long, spaghetti-like strands. Pat dry with a paper towel if very moist.
Heat a large skillet over medium-high heat. Add a light film of olive oil. When shimmering, add the onions and sauté until soft and lightly golden, about 3–4 minutes. Transfer to a bowl and reserve.
Add another drizzle of oil to the pan. When hot, add the zucchini strands and toss to coat. Increase the heat slightly and cook, tossing often, until the zucchini begins to soften and glisten like cooked pasta, about 2–3 minutes. Season with salt, pepper, and herbs. Return the onions to the pan and toss together. Transfer the mixture to a bowl and keep warm.
Reduce heat to medium. Add a small amount of oil and the minced garlic to the pan. Sauté just until fragrant and translucent, about 30 seconds. Add the water and stir, scraping up any browned bits from the pan. Gradually whisk in the cold butter pieces, a few at a time, swirling the pan until the sauce is creamy and emulsified.
Return the zucchini mixture to the pan and toss gently to coat in the butter sauce. Cook briefly to heat through, then transfer to a serving bowl. Serve immediately, garnished with extra herbs or shaved Parmesan if desired.
CHEF’S NOTES AND VARIATIONS:
- Brighten the Sauce: Add 1 tablespoon of fresh lemon juice or dry white wine (or a mix of both) to the pan water when making the butter sauce. This adds a gentle tang, but use sparingly so you don’t overpower the delicate flavor of the zucchini.
- Creamy Variation: For a richer sauce, replace some or all of the butter with 2–4 tablespoons of cream. This version pairs beautifully with a touch of lemon juice for balance.
- Add Fava Beans: For more texture and protein, stir in 1 cup of blanched fava beans when cooking the onions. Alternatively, sauté them separately and toss them over the finished dish along with a sprinkle of grated Romano cheese.
- Experiment with Herbs: Try fresh mint, flat-leaf parsley, or sage instead of marjoram or oregano. (Sage Tip: Fry whole sage leaves in the oil at the beginning of the recipe until crisp, then drain them on paper towels. Use them as a crunchy garnish when serving.)
- “Faux-Bolognese” Option: Use the same zucchini noodle technique as the base for a vegetarian “Bolognese.” Substitute finely chopped or ground mushrooms for the meat in your favorite tomato sauce for a hearty, umami-rich version.
- Elegant Presentation Idea: To create individual servings, let the cooked zucchini cool slightly in a large nonreactive bowl. Using a long-tined roasting fork, twirl portions into small nests or “noodle balls.” Place them on an ovenproof dish and reheat in a preheated oven just before serving. Transfer to plates with a spatula and garnish with herbs or cheese.
YIELD: Serves 4
