In my CSA I tend to get a lot of zucchini…it’s a much loved vegetable, and also much loathed if you happen to be growing your own. Zucchini plants are prolific producers, often overwhelming backyard gardeners. I’ve even heard that people will harvest their zucchinis and leave them in bags on their neighbors doorsteps in the dark of night! Anything to be rid of them.

Thankfully I love zucchini (it’s still early in the season – wait another month – I may change my opinion!), so I’m holding on to what I’ve got. What I don’t like is to cook when it’s hot out. This super simple, but flavorful recipes takes literally 3 minutes to make provided you’ve got some fresh pesto lying around.

Bright, light, delicious and easy. Add cherry tomatoes, kalamata olives and garden peas to make it more substanital

Raw Zucchini Noodles with Pesto

Serves: 1-2

Ingredients:
1 green summer squash
1 yellow summer squash
1 heaping tablespoon fresh pesto
salt and pepper to taste
1/4 cup quartered cherry tomatoes (optional)
handfull of chopped kalamata olives (optional)
1/4 cup fresh garden peas (optional)

Preparation:
1. Use a vegetable peeler or mandolin to make ribbons out of the zucchini. Add to a large bowl, and toss with pesto and other ingredients, if using. Serve immediately, and enjoy thoroughly!