Field Notes

Zucchini Pasta with Tomato, Garlic and Péquin Chili Salt

As the weather warms, we’re increasingly looking for ways to turn off the stove. This light, bright salad is one of our favorite quick meals, bringing together our favorite flavors of summer. We brought it out and dusted it off for the first time since last summer, and it promises to be on constant rotation over the next few months.  

And if you’re rolling your eyes at “zucchini pasta,” we promise that we’re not trying to force a fruit into spaghetti’s big shoes. But there is something undeniably wonderful about thinly cut zucchini (whether by spiralizer or just julienned) that we can’t quite get over. A healthy sprinkle of Chili Lab Péquin Chili Salt ties this dish together.

Zucchini Pasta with Tomato, Garlic and Péquin Chili Salt

Makes 2 large portions

  • 2 zucchini, tip and tail trimmed, spiralized or thinly julienned into long “noodles”
  • 4 garlic cloves, minced
  • ½ cup extra-virgin olive oil
  • The Chili Lab Péquin Chili Salt
  • 1 large ripe tomato
  • 2 pieces sourdough bread, toasted, torn into 1-inch pieces
  • ¼ cup thin slices Parmigiano-Reggiano, broken up

Place the zucchini, garlic and olive oil in a medium bowl. Sprinkle with ½  teaspoon Péquin Chili Salt. Let sit for 5 minutes.

Using a box grater, grate the tomato and add the puree to the bowl with the zucchini. Toss well to combine and let sit for another 10 minutes.

Divide the zucchini and juices between bowls, top with the croutons and cheese and sprinkle with more salt to taste. Serve.