Thin ribbons of zucchini created with a spiral slicer, tossed with basil pesto make a wonderful salad on it’s own or side dish. It’s also good as a base for sliced chicken breast or fish for a main course salad.
3-4tablespoonsbasil pestopreferably homemade (recipe here
2tablesponsgrated Parmesan cheeseoptional
Fresh basil leaves to garnishoptional
Salt and black pepperto taste
Instructions
Wash zucchini, trim off ends and place in a spiral slicer fitted with the long slicing blade. Turn zucchini until long ribbons are created. Do with all four zucchini.
Place zucchini ribbons in a bowl and toss gently with the pesto. Add the tomatoes. Top with grated Parmesan if using and a sprinkle of salt and pepper. Garnish with fresh basil leaves.
Notes
To serve, slice your zucchini into ribbons, then toss with about three tablespoons of pesto. If it seems dry at all, add a teaspoon of olive oil to the mix and toss with your hands, gently. Add the tomatoes and serve topped with sliced grilled chicken or fish. It's also great as a lunch all alone or as a side dish. A sprinkle of grated Parmesan is good too, especially if you love Parm like I do.