
Zucchini ribbons with herb pesto
3
Points®
Total Time
20 min
Prep
20 min
Serves
4
Difficulty
Easy
Here’s a fresh, no-cook take on zucchini and tomatoes. Zucchini ribbons are topped with ripe tomatoes, dotted with a fresh herb pesto, and then sprinkled with Parmesan. If you don’t want to use multiple kinds of herbs, go with 21/2 cups of fresh basil leaves for a classically delicious sauce.
Ingredients
Tomato
1 pound(s)
Basil
1 cup(s), lightly packed fresh leaves
Fresh parsley
½ cup(s), lightly packed leaves
Cilantro
½ cup(s), lightly packed fresh leaves
Fresh mint leaves
¼ cup(s), lightly packed
Chives
¼ cup(s), chopped fresh
Garlic
1 clove(s), grated on Microplane grater or minced
Water
¼ cup(s)
Extra virgin olive oil
4 tsp
Grated Parmesan cheese
4 Tbsp
Table salt
½ tsp
Black pepper
¼ tsp, plus additional for serving
Uncooked zucchini
24 oz, 4 (6-ounce)