Zucchini Spaghetti with Creamy Lemon Dressing
4 servings
30 minutes
Zucchini spaghetti with creamy lemon dressing is an exquisite dish reflecting the freshness and lightness of Armenian cuisine. Thin strips of young zucchini resemble pasta and soak up the delicate creamy-lemon dressing, creating a harmony of flavors: the soft tartness of lemon, creamy tenderness, and savory notes of salt. This dish is perfect for summer lunches when you crave something light yet rich. It pairs excellently with white wine and fresh herbs, and its simplicity makes it accessible for any culinary skill level. Zucchini spaghetti can be served as a standalone dish or as a side to fish and seafood, adding sophistication and freshness to the meal.
1
Using a mandoline, slice the zucchini into thin, long strips. Transfer to a colander and salt. Mix well and let sit at room temperature for 15 minutes.
- Baby zucchini (courgette): 500 g
- Coarse salt: 1 teaspoon
2
Gently squeeze out the excess moisture from the zucchini and transfer it to a bowl. Add the dressing (see note) and sprinkle with salt flowers. Serve immediately.
- Salad dressing: to taste
- Fleur de sel: to taste