1

Cut tomatoes into 1/4-inch dice; place in sieve set over medium bowl to allow tomato water to drain. Reserve tomato water.

2

Meanwhile, to make pesto, combine basil, parsley, cilantro, mint, chives, garlic, and water in food processor and pulse until finely chopped. With machine running, add oil and process until mixture forms coarse puree. Pour into small bowl and stir in 2 tablespoons Parmesan, salt, and 1/4 teaspoon pepper. Thin with reserved tomato water to make saucy consistency, if needed. Press piece of plastic wrap directly onto surface of pesto to prevent browning. Set aside.

3

To make zucchini ribbons, with mandoline, V-slicer, or sharp vegetable peeler, shave thin lengthwise ribbons from zucchini, stopping when you reach seedy center.

4

To assemble, loosely pile zucchini ribbons onto each of 4 plates. Scatter tomatoes over zucchini and top each serving with 2 tablespoons pesto, 1/2 tablespoon Parmesan, and a few pinches of pepper. Serve remaining pesto alongside or refrigerate in airtight container up to 1 week.

5

Serving size: 2 cups zucchini with about 1/2 cup tomato, 2 tablespoons pesto, and 1/2 tablespoon Parmesan