Zucchini "Noodles"
Recipe By : Loretta Keller / Fine Cooking, Sept 1996
Servings: 4

4 large zucchini (about 10 oz each)
1 tsp salt
dressing or pesto (optional)

TO SLICE BY HAND: Trim the ends of the zucchini and cut them lengthwise into 1/4-inch slices. Stack the slices and slice lengthwise again into 1/4-inch strips to make noodles. Work your way around the pulpy, seedy center of the zucchini, which should be discarded.

SLICING WITH A MANDOLINE: Adjust the mandoline for the julienne blade. Slice the zucchini on the mandoline in slow, smooth strokes to form long, slender noodles. Rotate the zucchini after every two or three passes to avoid the seedy core. When you've sliced the zucchini on all sides, throw the core away. Pile the zucchini in a colander and carefully toss it with the salt. Set the colander in the sink and let the zucchini drain for 30 minutes. Bring a large pot of water to a rolling boil. Add the zucchini and blanch until just tender, about 1 minute. Drain the zucchini thoroughly.

TO SERVE HOT: Toss the zucchini with the dressing and serve immediately.

TO SERVE COLD: Rinse the zucchini under cold water and drain very thoroughly before tossing it with the dressing.

NOTES : Toss hot or cold with a pesto or a vinaigrette and serve them as a side dish or salad. Or combine them with cooked linguine for a delicious summer supper.