| Zucchini with Pesto
4 medium sized zucchini or yellow summer squash, julienned
2 teaspoons of salt
1/4 cup of extra virgin olive oil
2/3 cup of pesto |
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Instructions:Combine the zucchini and salt in a colander. Toss to mix and set aside to drain for 30 minutes. Transfer the zucchini to a clean kitchen towel and wring dry. In a large skillet, heat the oil over medium high heat. Add the zucchini and sauté until tender crisp, about 3 minutes. Add the pesto and toss to mix well. Serve at once. Serves 4 |
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