Fresh zucchetti with lemon & mint

Ingredients

• 1courgette
• 2 handfulsfresh mint leaves
• juice of 1/2lemon
• 3 tbspbasil oil
• to tastesalt and pepper

Instructions

1. 1

   Prepare the ribbons

   Wash the courgette and use a spiraliser to cut it into ribbons, choosing the wide or narrow setting. Snip through the ribbons every so often to make them easier to eat, then put them in a deep bowl and season with salt and pepper. Wash and finely chop the mint, add it to the bowl with the lemon juice and basil oil, and toss to combine.

What are zucchetti?

Zucchetti are courgette cut into long, pasta-like ribbons, often made with a spiraliser. This is a fresh, Italian-inspired take rather than a cooked pasta dish, dressed simply with herbs, lemon and oil.

The combination works because mint brings a cool herbal note, lemon adds sharpness and basil oil rounds out the raw courgette. Cutting the strands shorter also makes the dish much easier to eat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 3g protein, 9g carbs, 45g fat.

Most of the energy and fat in this serving comes from the 3 tbsp of basil oil; the courgette and lemon contribute most of the carbohydrates, while the mint adds a small amount of protein. Pair it with beans or another protein-rich food and some bread if you want a more balanced, filling plate.

Choosing the courgette

Firm courgette: choose one that feels fresh and has smooth, unmarked skin. A medium courgette is usually easiest to handle with a spiraliser.

Ribbon width: the wide setting makes broad, substantial strands, while a narrow setting gives a more noodle-like result. Either works with this dressing.

Making the ribbons

Steady pressure: follow the spiraliser's instructions and keep the courgette centred as you turn it. Stop when the remaining piece becomes too small to grip safely.

Short strands: cut across the ribbons every so often as you make them. This prevents very long strands that are awkward to lift and eat.

Balancing the dressing

Lemon and oil: the lemon juice gives the dressing a lively tang, while basil oil coats the ribbons. Toss well so the flavour reaches throughout the bowl.

Seasoning: add salt and pepper to taste, then sample a ribbon. Adjust the lemon or seasoning if needed, keeping the basil oil and mint prominent.

Keeping a fresh texture

Serve promptly: raw courgette releases moisture after it is cut and dressed. Toss it just before eating for the crispest texture.

Gentle mixing: use your hands or salad servers to combine the ribbons without crushing them. The finished strands should be lightly coated, not sitting in a pool of dressing.

Serving ideas

On its own: this recipe makes a light, herb-forward serving. It can also sit alongside grilled vegetables or a main dish.

With a little extra: crusty bread can help mop up the basil oil, while beans or another protein-rich accompaniment make the meal more substantial.

Recipe notes & tips

• Dry the washed courgette before spiralising so the ribbons are not watery.
• Cut the ribbons into shorter lengths as you work rather than trying to shorten them all at the end.
• Chop the mint finely so it is distributed through the courgette.
• Toss the ribbons thoroughly to coat them evenly with basil oil and lemon.
• Taste before serving and adjust the salt, pepper or lemon to suit.

Variations

• Add Parmesan: shave a little over the ribbons just before serving.
• Use extra herbs: add finely chopped basil for a stronger garden-herb flavour.
• Add toasted nuts: scatter them over the top for crunch.
• Make it more filling: toss through drained cannellini beans.
• Add chilli: include a pinch of chilli flakes for gentle heat.

Common mistakes to avoid

• Leaving strands too long: cut through the ribbons as you spiralise to make them manageable.
• Using a soft courgette: choose a firm one so it forms cleaner ribbons.
• Adding too much salt at first: season lightly, taste, then add more if needed.
• Dressing too early: wait until close to serving so the courgette stays crisp.
• Pouring on the oil without tossing: mix the ribbons well so the dressing coats them evenly.

How to store

This dish is best eaten straight away, as the dressed courgette softens and releases liquid. If needed, keep it covered in the fridge and eat within a day; drain off any liquid and toss again before serving. It is not suitable for reheating.

Frequently asked questions