Zucchini Fennel Noodles
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 345
- Total Fat
- 25
- Saturated Fat
- 6
- Carbohydrates
- 16
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 18
- Cholesterol
- 38
- Sodium
- 1117
- Total: 30 min
- Active: 25 min
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.