Zucchini Pasta

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.


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