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
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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