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Zucchini Linguini

Zucchini Linguini

Susan Maria Leach  /  6/14/2019  /  Facebook  /  Twitter  / 

My friend Helen and I shared this dish at Matteo's in Boca Raton along with our Veal Sorrentino.

The zucchini linguini stole the show.

I immediately located a metal peeler to create the shreds and voila - that's the dish.

It is perfect tossed with olive oil, garlic, and Parmesan or red sauce. Even faster version is to pan saute your zucchini shreds and heat them in half a jar of Mario Batali or Gia Russo sauce. It is delicious!


  • 3 medium zucchini
  • 3 garlic cloves, sliced
  • 1 tablespoon olive oil
  • Freshly grated Parmesan
  • pasta sauce - optional


  • Peel long strips of zucchini using a vegetable peeler or mandolin.
  • Sauté the garlic in the olive oil in a large skillet, add the zucchini and gently toss to coat.
  • Season with salt and black pepper.
  • Cook 8 to 10 minutes, until wilted and tender.
  • Sprinkle with Parmesan cheese, adjust seasonings and toss to coat with the cheese.
  • The zucchini strips can also be simmered in your favorite marinara sauce recipe.

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