Name: Zucchini Fennel Noodles
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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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Zucchini Fennel Noodles

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