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

Editor's note: the archived page copied the preparation text from the original Bon Appétit recipe on Epicurious. The verbatim directions have been replaced with this short summary. The idea: shave the zucchini lengthwise into wide, pasta-like ribbons (a mandoline or V-slicer helps; stop when you reach the seedy core and discard it), then combine the ribbons with the diced cucumber, chopped onion, half of the mint, and the lemon peel. Whisk the lemon juice with the pistachio oil, pour it over, toss, and season with salt and plenty of pepper. Chill for one to three hours, then scatter the remaining mint over the salad just before serving. Picture courtesy of Georgiana. Full original recipe: Zucchini Tagliatelle with Mint, Cucumber and Lemon at Epicurious.