This zucchini dish is light, fast, and contains a ton of nutrients. I came up with this recipe because I’ve been trying to eat healthy and drop a few extra pounds before summer. I’m constantly trying new ways to make veggies without adding fat and calories." —Jill
2 Zucchini, peeled
5 small Campari tomatoes, chopped
Fresh spinach, one bunch
1/2 cup parmesan cheese
Garlic, 4 small cloves or 2 large cloves
To make the spinach pesto, combine spinach, cheese, and garlic in a food processor. Slowly add about three tablespoons of olive oil as the pesto blends. Once blended, add the lemon juice, stir, and set aside.
Peel the zucchini with a potato peeler to remove the waxy layer. Still with the peeler, shred each zucchini into ribbons into a pan. Add 1 teaspoon of olive oil, tomatoes salt and pepper to taste and sauté over medium heat until tomatoes and zucchini are tender. Toss with the pesto and sprinkle with parmesan cheese.
This is delicious served warm or cold. It’s also great tossed with whole wheat pasta with grilled chicken or fish on top. It’s heart healthy and loaded with flavor.