Monday, June 22, 2009

Zucchini with Pesto

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.

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