Recipe by: Maryse Chevriere
 
Joining the ranks of my all-time favorite zucchini recipes is this one for zucchini "pasta." It's got it all going on: creaminess and tang from the goat cheese, brightness from the citrus, crunch from the pine nuts. Enjoy it as a side dish or as a light and healthy weeknight meal.
 
INGREDIENTS
 
2 zucchini, shaved into thin strips using a vegetable peeler, mandoline, or cheese slicer 
Olive oil 
Juice of half a lemon, plus zest 
Salt 
2 tablespoons red pepper flakes 
½ cup pine nuts 
2 ounces plain goat cheese
 
 
DIRECTIONS
 
Before you cook the zucchini, prepare a large bowl of ice water. Once you have your strips of zucchini "pasta" ready, place them into a pot of boiling water for about 30-45 seconds. Using a slotted spoon, remove the zucchini strips and place in the ice water to stop the cooking process. Drain, and place on a paper towel-lined plate to dry.
 
In a large serving bowl, toss the zucchini with olive oil and lemon juice. Season with salt and red pepper flakes. Finally, add in the pine nuts, lemon zest, and pieces of goat cheese, then toss again to make sure all the ingredients are fully integrated.
 

Pair with Pascal Jolivet Sancerre 2011

 
Photo Credit: Maryse Chevriere