Need a fresh idea for all those zucchini and Summer squash you have from your garden or farmers' market?

Try this fast and easy creation full of lots of flavor and nutrition!

Zucchini Ribbons with Pistachio Minto Pesto

Servings: 4


2 lbs. medium zucchini (about four)

1 cup raw pistachios, shelled
½ cup tightly packed fresh mint leaves
½ tsp. sea salt
¼ tsp. freshly ground pepper
1 tbs. freshly squeezed lemon juice
2 tbs. extra-virgin olive oil
2 tbs. grated Parmesan cheese, plus more for garnish


Trim the ends of each zucchini. Using a vegetable peeler, slice the zucchini lengthwise from end to end, creating long, thin ribbons.
Place all the pesto ingredients in a food processor and process until smooth.
Toss the zucchini ribbons in 1/4 cup of the pesto; garnish with freshly grated Parmesan cheese and serve. The remaining pesto will last in the fridge for a week or the freezer for three months.
Tip: Change up your pesto: Substitute almonds for pistachios and parsley for mint. 


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Inspired Health Group

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