Description

Here are 25 recipes for easy summer dinners that the family will love. Our featured recipe is made up of fresh zucchini cut into long curly noodles and then tossed with home-made pesto and olive oil. They are topped with summer fresh tomatoes.

Ingredients

Scale

4 medium zucchini
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
1/2 cup pesto
1 large ripe heirloom tomato, chopped or 1 cup chopped cherry tomatoes
freshly ground pepper to taste
freshly ground parmesan to taste
Morton kosher salt

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Instructions

Cut zucchini into long strands with a spiralizer. Set noodles in a large colander. Sprinkle ½ teaspoon salt on top and toss to coat. Let sit 10 minutes. Rinse and drain well, gently squeezing out the excess moisture.

Transfer the zucchini to a large bowl and drizzle with olive oil; toss to coat. Add pesto and toss to coat evenly. Divide zucchini among 4 pasta bowls. Top with a scattering of chopped tomato. Top with Parmesan, pepper and Morton sea salt.

Notes

This recipe can be doubled to make 4 entrée servings.

Leftovers can be stored up to two days, but will become a little watery. Drain off any excess liquid and season with additional salt and pesto if desired.

Active Time: 15 mins
Category: Main Course
Method: N/A
Cuisine: American