I first experimented with this after picking up some fresh zucchini from the farmer’s market last summer. It makes a light spring or summer meal – perfect for warmer weather.
3 to 4 medium sized zucchini
2 to 4 TBSP pesto (jarred works fine)
Freshly grated parmesan cheese
Using a vegetable peeler, peel the zucchini lengthwise into thin ribbons of zucchini “pasta”. Fill a medium saucepan with water and a pinch of kosher salt and bring to a boil. Cook zucchini for 3 to 4 minutes until tender, but be careful not to overcook to the point it becomes too soft. Drain zucchini and toss with pesto; top with freshly grated parmesan cheese.