Truthfully, this is something I typically make during the summer when fresh zucchini’s available from The Farm. Since I spied a couple of beautiful organic zucchini in the seconds bin at the health food store, which set me back a whole 30 cents, I couldn’t resist. After a series of heavy meals, we were hankering for something lighter, simpler, and in the spirit of our January citrus theme, lemony. We also had a small piece of leftover salmon, which was beautiful and tasty as a garnish.
I like slicing the zucchini lengthwise into long strands about the thickness of the spaghetti, but that’s because I have a nifty slicing tool that I bought at a flea market in Belgium years ago. Sometimes I add carrots to this, sliced the same way as the zucchini. While the spaghetti is cooking, the vegetables are lightly cooked in olive oil. The final dish gets a few squeezes of fresh lemon juice and a mince of parsley and lemon zest. Very refreshing.