Zucchini tagliatelle with mint, cucumber and lemon induction friendly

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• 6 small to medium zucchini (about 1 1/2 pounds total), trimmed
• 1 large cucumber (about 13 ounces), peeled, seeded, diced
• 1 cup finely chopped Vidalia or Maui onion
• 1 1/2 cups (loosely packed) fresh mint leaves, coarsely chopped, divided
• 2 teaspoons finely grated lemon peel
• 4 tablespoons fresh lemon juice
• 2 tablespoons pistachio oil

Using mandoline or V-slicer and working with 1 zucchini at a time, thinly slice lengthwise, discarding first strip. Slice up to seeded core; turn zucchini and continue to slice until only rectangle of seeded core remains; discard core. Place slices in medium bowl. Add cucumber, onion, 1/2 of chopped mint, and lemon peel. Whisk lemon juice and pistachio oil in small bowl, then pour over zucchini mixture; toss to coat. Season with salt and generously with pepper. Cover zucchini mixture and refrigerate at least 1 hour and up to 3 hours. Sprinkle remaining chopped mint over salad and toss to coat. Picture courtesy of Georgiana Recipe originally fromhttp://www.epicurious.com/recipes/food/views/Zucchini-Tagliatelle-with-Mint-Cucumber-and-Lemon-242986