Ina Garten Fresh Zucchini with Lemon & Mint

Ina Garten fresh zucchini with lemon & mint turns julienned zucchini, lemon juice and Parmesan into a bright, crisp no-cook summer side dish in 15 minutes. This easy make-ahead summer side dish fits cookouts, picnics, potlucks and weeknight dinners, and it needs no oven at all.

Salt the zucchini strands in a colander for 5 minutes and pat them dry before dressing them. Skip that and the zucchini releases water into the bowl, so the vinaigrette turns thin and the salad goes soggy.

Ina Garten calls this the simplest no-cook side for summer, and she serves it with grilled lamb or chicken. Cutting the zucchini into fine julienne strands on a mandoline makes it feel like fresh pasta, which sets it apart from sliced versions.

Source: Modern Comfort Food (2020)

Ina Garten Fresh Zucchini with Lemon and Mint

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking timeminutes

Calories

130

kcal

Thin zucchini strands stay crisp and silky under a sharp lemon vinaigrette, with fresh mint and two kinds of Parmesan on top. Salting and drying the zucchini first keeps the bowl from getting watery.

Ingredients

• 4 medium zucchini, unpeeled,ends trimmed
  

• Kosher salt and freshly ground black pepper
  

• 1/4 cup freshly squeezed lemon juice (1 to 2 lemons)
  

• 1/4 cup good olive oil
  

• 3 tablespoons julienned fresh mint leaves
  

• 2 tablespoons freshly grated Italian Parmesan cheese
  

• Shaved Italian Parmesan cheese, for serving
  

Directions

• Julienne the zucchini: Set a mandoline on the finest julienne setting and cut the 4 medium unpeeled zucchini lengthwise into long strands. If your mandoline has no hand guard, use a towel to protect your hand.
• Salt and drain: Place the zucchini in a large colander and toss it with 1 tablespoon kosher salt. Set it aside to drain for 5 minutes while you make the dressing.
• Make the vinaigrette: Whisk together 1/4 cup lemon juice, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Set it aside so the flavors come together while the zucchini drains.
• Dry the zucchini: Pat the zucchini dry with paper towels, being careful not to break the strands. Then transfer it to a large, shallow serving bowl.
• Dress and toss: Drizzle on enough vinaigrette to moisten the zucchini, then add 2 tablespoons of the mint and 2 tablespoons grated Parmesan. Toss well so every strand is coated.
• Finish and serve: Sprinkle with freshly ground pepper, the remaining tablespoon of mint and the shaved Parmesan. Serve at room temperature.

Tools for this recipe

• Benriner Japanese mandoline, OXO 5-quart stainless steel colander, OXO 11-inch balloon whisk, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this without a mandoline?

Yes, a julienne peeler or a spiralizer gives you similar strands, and a sharp knife works if you cut thin matchsticks by hand. Ina Garten likes the Oxo mandoline because it is inexpensive and works well. Whatever you use, keep the strands thin so they soak up the dressing.

Can I swap the mint for another herb?

Fresh basil is the easiest swap and goes well with lemon and Parmesan. Flat-leaf parsley also works if you want something milder. Keep the amount about the same so the herb doesn't overpower the zucchini.

Can I make this ahead of time?

You can julienne, salt and dry the zucchini and whisk the vinaigrette earlier in the day, then keep them separate in the fridge. Toss everything together just before serving. Dressed zucchini releases water as it sits, so it's best eaten soon after it's mixed.

How long do leftovers keep?

This is at its best the day you make it, since the zucchini softens and turns watery in the dressing. If you have leftovers, cover them and refrigerate for a day, and expect a softer texture. I wouldn't freeze it.

What's the most common mistake with this recipe?

Skipping the salting and drying is the big one. Without it, the zucchini leaves a pool of water in the bowl and dilutes the lemon dressing. Pat the strands dry gently so they stay in long, tidy ribbons.