Zucchini Fennel Noodles

Total Time:
30 min
Prep:
15 min
Inactive:
5 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tablespoon plus 1/4 cup extra-virgin olive oil
  • 8 slices prosciutto, sliced into 1/2-inch ribbons
  • 3 large zucchini, ends trimmed, sliced lengthwise
  • 1 large bulb fennel, very finely sliced, plus 2 tablespoons chopped fronds
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, crushed
  • Zest and juice of 1 lemon
  • 1/2 cup shaved pecorino
  • 2 tablespoons chopped fresh chives, for garnish
Directions
  • Heat the 1 tablespoon olive oil in a skillet over low heat. Saute the prosciutto, stirring, until crispy, 7 to 10 minutes. Transfer to a paper-towel-lined plate to drain.

  • Place the zucchini and fennel in a colander and sprinkle lightly with salt. Toss to coat evenly. Set aside for 5 minutes to allow the vegetables to soften and become pliable, then transfer to a large bowl.

  • Whisk the 1/4 cup olive oil, fennel fronds, mustard, garlic, lemon zest and juice, and some salt and pepper in a bowl. Dress the vegetables. Serve topped with the pecorino and sprinkled with chives.


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