Zucchini ribbons with herb pesto

Zucchini ribbons with herb pesto

Total Time
20 min
20 min
Here’s a fresh, no-cook take on zucchini and tomatoes. 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.



1 pound(s)

Fresh basil

1 cup(s), lightly packed fresh leaves

Fresh parsley

½ cup(s), lightly packed leaves


½ cup(s), lightly packed fresh leaves

Fresh mint leaves

¼ cup(s), lightly packed


¼ cup(s), chopped fresh


1 clove(s), grated on Microplane grater or minced


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-oz) zucchini


  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 tbsp Parmesan, salt, and 1/4 tsp 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 serve, loosely pile zucchini ribbons onto each of 4 plates. Scatter tomatoes over zucchini and top each serving with some pesto, Parmesan, and a few pinches of pepper.
  5. Serving size: 2 cups zucchini with about 1/2 cup tomato, 2 tbsp pesto, and 1/2 tbsp Parmesan


Refrigerate any extra pesto in airtight container up to 1 week.