Zucchini with Pesto

Zuchinni+with+Peso.jpg

Makes 4 serving.

I like to serve this dish as a first course. It’s quick, easy and delicious.  The pesto can be made at any time, and the zucchini broils for only a few minutes.

INGREDIENTS:

  • 4 medium zucchinis, about 6 ounces each

  • 1 tablespoon extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • Parmesan cheese, optional

PESTO:

  • 1 cup tightly packed basil leaves

  • 2 garlic cloves, quartered

  • 2 tablespoons pine nuts

  • 3/4 teaspoon Kosher salt

  • 4 tablespoons extra- virgin olive oil

  • Freshly ground black pepper

TO MAKE THE PESTO:

  1. Place the basil, garlic and pine nuts in a food processor. While the motor is running, drizzle in the olive oil to make a smooth paste.

  2. Transfer to a dish and season to taste with salt and pepper.

PREPARATION:

  1. Preheat the broiler.

  2. Rinse, dry, trim and cut the zucchini in half lengthwise. Place on a foil lined baking sheet,  coat lightly with olive oil and sprinkle lightly with salt and pepper.

  3. Broil close to the heat source until lightly golden and medium soft, about 8 minutes.  

  4. Let cool for a minute and lightly coat the zucchini with the pesto.  Sprinkle with Parmesan cheese, if you like.

  5. Pesto leftovers can be used for pasta, rice or potatoes.