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Zucchini

Forget about pasta with pesto! Try THIS  instead with zucchini, and remove yet another vegetable from your “yuck list”. I promise it will be the first thing you eat on your plate.

Zucchini with Mint, Basil, and Caper Pesto

  • 6 medium zucchini, also called green squash, cut into ½ inch rounds
  • 3 garlic cloves, smashed
  • 10 fresh mint leaves
  • 6 large basil leaves
  • 2 Tablespoons capers
  • 1/2 Tablespoon olive oil
  • 1 Tablespoon red wine vinegar
  • Salt and Pepper to taste.

Preheat oven to 425.

Spray non-stick spray onto sheet pan and roast zucchini in a flat layer until golden brown for about 20 minutes, flipping midway. Put garlic, mint, basil, capers, oil, and vinegar into a food processor or hand chop, adding salt and pepper to taste. Toss pesto over warm zucchini in a bowl, serving warm or at room temperature.

Serve as a vibrant vegetable side or over Shirataki noodles. I also tried it last night over spaghetti squash with a generous sprinkle of Parmesan and I cannot wait to make it again.

Bon Appetit!

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