Total Time
15mins
Prep 10 mins
Cook 5 mins

Spaghetti for the carbophobe: These lemon and mint flecked cucumber strips are easy to prepare and packed with flavor. Cooking cucumbers takes them out of the salad realm, transforming them into a side dish that‘s perfect with fish or white meat. Perked up with mint and lemon, they’re as refreshing as ever. From Gourmet.

Ingredients Nutrition

Directions

  1. Julienne each cucumber into long 1/8” strips, omitting cucumber’s core.
  2. Blanch cucumber “noodles” in a 4-quart pot of boiling salted water 1 minute, then drain in a colander.
  3. Immerse colander with cucumbers in a large bowl of ice and cold water to stop cooking, about 2 minutes.
  4. Drain cucumbers, then transfer to a clean kitchen towel and pat cucumbers dry.
  5. Heat butter in a 10-inch skillet over moderate heat until foam subsides, then cook cucumbers, mint, salt, pepper, zest and lemon juice, tossing to coat, until just heated through, about 1 minute.

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