Zucchini Fennel Noodles

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 servings
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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 


  1. 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.
  2. 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.
  3. 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.