Zucchini “Linguine” with Pistachios and Mint

I don’t usually like recipes that make cute replacements, letting one ingredient replace or stand in for the real thing. But this recipe is an exception. It makes a healthy salad but would also make a great first course or light luncheon.

Zucchini “Linguine” with Pistachios and Mint 

Print This Recipe Total time Yield 6Published

serves 6


  • 1 pound zucchini or yellow summer squash
  • 2 tablespoon shallots, minced
  • 2 tablespoon olive oil
  • juice of one lemon
  • 2 teaspoon lemon zest
  • salt and pepper, to taste
  • parmesan cheese, to tatse
  • ½ cup pistachios, chopped
  • 2 tablespoon mint leaves, chopped


Getting the long thin “linguini” like strands of zucchini is vital to the success of this recipe. The thin threads are served raw and the acid in the dressing cooks the “pasta”.

You may use a peeler with a julienne blade, or also a mandoline. If you have good knife skills you may even use a chef’s knife. Whatever process you use just make sure the strands are as long and thin as you can reasonably achieve.

To make the dressing mix the shallots, olive oil, lemon juice and zest together with some salt and pepper. Shake or whisk well to emulsify. Pour this mixture over the zucchini threads and toss well. Season with more salt and pepper to taste.

Shave long thin strips of Parmesan cheese over the zucchini, followed by the pistachios and mint. Serve immediately.