ffwD: Roasted zucchini tagliatelle with minted cucumbers and lemon

I was recently asked why I made certain ffwD recipes when I knew I wouldn’t like them. Seeing as this week’s recipe called for dreaded raw onion, I took that inquiry to heart. I didn’t want to skip the recipe nor did I want to make it knowing I’d just complain and not eat it. So, I did something that made the raw onions more palatable: I oven roasted them with the long, thin strips of zucchini. And, it worked out rather well!

I seasoned the onion and zucchini with salt, pepper, and herbs de Provence and oven roasted them for approximately forty minutes. In the meantime, I seeded, chopped, and tossed the fresh cucumber with chopped mint and lemon juice. When the onion and zucchini were ready, I formed a mound of the warm, roasted veggies on a plate and surrounded it by a perimeter of the cool cucumber and mint. The warm and cool veggies tasted delicious when mixed, and I especially enjoyed the bits of mint throughout. No complaints here!

This minted zucchini tagliatelle with cucumbers and lemon dish was made as a part of French Fridays with Dorie, a group of bloggers who make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.

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