Diner extra vert pour les chaudes soirées d’été – Tagliatelles de courgettes et edamame au gingembre et sésame


Summer is around the corner and we just want more greens and lighter meals for those hot summer nights…I don’t know if you’re like me, but during summer I mainly eat salads, fruits and greens. I just had my first peach of the season tonight, it was still a little hard, and not very sweet…I can’t wait for summer to show up so I can live on peaches.

With six zucchini, you can make a huge quantity of those tagliatelle (tagliatelle is the Italian pasta, it’s flat and long and 1/2 inch thick, not sure how you call this in English). I really like the combination of zucchini and edamame, they both remain crunchy and full of texture. The interesting thing is that you feel like you are eating carbs but you’re just eating vegetables so you feel light and energized.

I try not to eat carbs at night, I tend to sleep better and I love to go to bed feeling light as a feather, and get up in the morning with a healthy hunger, avec le ventre qui gargouille.

I like those as a main vegetarian dish with nothing else, they’re so satisfying, but you can serve them with any grain or meat dish of your choice. 

Ingredients for 4

  • 6 zucchini
  • 1/2 lb edamame
  • 1 shallot
  • 2 garlic cloves, crushed
  • 1 tsp ginger, grated
  • 1 tbs black sesame seeds
  • olive oil
  • rice vinegar
  • salt and pepper


First slice the zucchini with a potato peeler. Keep in a large container.

In a wok, heat up olive oil, add shallots, brown them. Add ginger and garlic, stir then add zucchini. Cook for a few minutes only, to keep them crunchy. Add edamame, vinegar, salt and pepper, sesame seeds. Stir carefully not to break the zucchini, mix all ingredients. Add cilantro at the end and serve hot.