The seasonal veggie spotlight is on you, zucchini!
It’s June, which means SUMMER! and, our amazing SoCal farmers markets are overflowing with beautiful, delicious, local fruits and veggies. Have you seen the summer squash in all sorts of crazy shapes, sizes, and colors? It’s almost too pretty to eat! (Almost.) Our favorite is gorgeous green zucchini.
Now, there are a lot of ways to prepare zucchini: raw, grilled, sautéed… but there is just one way that allows you to indulge in a seasonal veggie pasta dish sans empty carbs. Wait—what? Yes. You read correctly. You can make a pasta dish out of zucchini that is so convincing, it satisfies like a bowl of the carb-y stuff—minus the belly bloat and serious urge to change into sweatpants like, now.
And the best part: it’s easy to make!
Check out our recipe for zucchini pasta with yummy pesto below:
You will need:
–A spiralizer veggie slicer (Like this one!)
–5 large zucchini
–A bullet blender or food processor
–2 tbsp. extra virgin olive oil (you can probably find an awesome local one at the farmers market!)
–1 tsp. chopped garlic
–1 cup chopped, fresh cilantro
–Sea salt and cracked pepper (to taste)
–2 cups chopped, fresh basil
–Pine nuts, diced avocado (also in season!), and diced tomato to garnish (Look for heirloom tomatoes at the farmers market too—their colors are amazing.)
Make your zucchini pasta using your spiralizer veggie slicer. Set aside in a bowl. Combine all pesto ingredients in bullet blender. Toss zucchini pasta with pesto, top with garnish, and serve! (Makes about two servings.)