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:
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.
Transfer to a dish and season to taste with salt and pepper.
PREPARATION:
Preheat the broiler.
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.
Broil close to the heat source until lightly golden and medium soft, about 8 minutes.
Let cool for a minute and lightly coat the zucchini with the pesto. Sprinkle with Parmesan cheese, if you like.
Pesto leftovers can be used for pasta, rice or potatoes.
