Serves 4 as a side
Ingredients
3 large zucchini (about 2 ½ pounds)*
2 tablespoons homemade or store-bought Pesto, best quality
2 tablespoons freshly grated Parmesan cheese
2 tablespoons pine nuts or chopped walnuts, toasted until golden*
Salt and freshly ground black pepper to taste
2 teaspoons extra virgin olive oil
2 tablespoons homemade or store-bought Pesto, best quality
2 tablespoons freshly grated Parmesan cheese
2 tablespoons pine nuts or chopped walnuts, toasted until golden*
Salt and freshly ground black pepper to taste
2 teaspoons extra virgin olive oil
Directions
1. Using a vegetable peeler, press firmly and peel zucchini into long, wide ribbons. Work your way around the zucchini and stop when you get to the seeds.
2. Lightly coat a non-stick pan with olive oil and heat to medium-high heat. Add the zucchini “noodles” to pan and gently stir for about 1-2 minutes, until just al dente.
3. In a medium bowl, combine the cooked zucchini, pesto sauce, Parmesan cheese and toasted nuts. Season with salt and pepper to taste (be sure to add enough salt to bring out all the flavors), then serve.
*Be sure to get the largest zucchini possible; it makes for nicer ribbons.
*To toast nuts, preheat toaster oven or oven to 350 degrees. Toast until golden, watching carefully, for about 5 minutes.
