Zucchini Ribbons with Pesto and Cherry Tomatoes
A beautiful, colorful summer side dish that’s a stunning and healthy addition to your summer table.
Ingredients
- 1½ lb zucchini (3 medium)
- 1 pint cherry tomatoes halved
- salt and pepper to taste
- ½ c pesto (see below)
- 1 tbsp extra virgin olive oil
Instructions
- Thinly slice zucchinis into thin ribbons- use vegetable peeler, mandoline, or slicing slide of a box grater. Transfer ribbons to colander and toss with 1 tsp salt. Allow to sit and drain over sink for 15-30 minutes.
- As the zucchini sits, add halved cherry tomatoes to a large serving bowl. Generously season with salt and pepper. And let sit for a few minutes to allow the juices to be released from the tomatoes.
- Rinse the zucchini well and pat dry with clean dishtowel. Add ribbons to bowl with tomatoes. Add pesto and olive oil. Toss well and serve immediately.