Zucchini with Pesto
4 medium-sized zucchini or yellow summer squash, julienned
2 teaspoons salt
1/4 cup extra virgin olive oil
2/3 cup pesto*
Combine the zucchini and salt. Place in a colander and toss to mix. Set aside to drain for about 30 minutes. Then, place zucchini onto a clean kitchen towel and wring dry. Heat oil in a large skillet. Add zucchini and saute until it's tender-crisp. Add pesto and toss to mix well. Serve.
Makes 4 servings.
*Homemade pesto can successfully be made without cheese.
No comments:
Post a Comment