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Zucchini “pasta” with red onion, mint and cherry tomatoes

By Waldy Malouf, chef/co-owner, Beacon Restaurant & Bar, New York City

Serves 6

INGREDIENTS

• 4 medium zucchini, washed and rinsed well

• 1 cup thinly sliced red onion

• 1 cup quartered cherry tomatoes

• 1/4 cup fresh mint, chopped

• 2 Tablespoons E. V. olive oil

• 1/2 lemon

• Salt and pepper

DIRECTIONS

On a mandolin or Japanese vegetable slicer, slice the zucchini lengthwise into long spaghetti-like strands. Rotate the zucchini after each slice so you fully utilize the skin and outer layer of the zucchini. Discard or reserve for another purpose the inner core.

In a 12-inch slope-sided sauté pan, add the olive oil and over medium heat cook onions until soft and translucent. Add zucchini and toss with the onions until heated through. Off the fire, add cherry tomatoes and mint and toss until mixed. Season with lemon juice, salt and pepper.