Linguine with zucchini ribbons, lemon and mint

This season I planted four zucchini (courgette) seedlings in mamma’s garden. I’d put them all in one garden bed and my brother-in-law, who also plants vegetables in mamma’s large garden suggested that I might like to move a few plants as zucchinis take up so much room when they mature. As I had never planted them before, I took his advice and moved two to an adjacent bed. Lucky I did as they have grown simply enormous in a short period of time and are threatening to take over the adjacent eggplants and chilli plants. Imagine if I hadn’t moved them! I visit mamma once or twice a week and I swear that the zucchini plants double in size between visits. I always come home with several (though not generally the ones with the flowers still attached – the photo below was taken at the Rialto market in Venice) so we have been eating them most days.

My favourite way of eating zucchini, especially when they are small and flavoursome is sliced finely, salted for about five minutes, then patted dry. The salt softens them and allows excess water to leech out. When prepared this way, the zucchini strips melt in your mouth. They are lovely with some good quality olive oil and a squeeze of lemon. I love them in salads with toasted seeds such as sesame seeds or pepitas and fresh herbs. They are also great with pasta. This recipe for linguine requires no cooking (apart from boiling the pasta). You don’t even have to start preparing the ingredients until you put the pasta in boiling water. The linguine are dressed with the softened zucchini ribbons, an emulsion of fresh mint leaves and extra virgin olive oil, lemon zest and shaved parmigiano cheese. The dish should be just warm (not hot) when eaten. It is a real ten minute meal – absolutely delicious and refreshing on a hot summer evening. I have been enjoying this meal with some chilled DOCG Prosecco.