Kitchen Wisdom Gluten Free Zucchini with Pesto is so delicious, you will want more. This is a perfect recipe to use with those insanely large zucchini that creep up on you in your garden at this time of year. It is excellent served alone or as an appetizer on crackers or bread when entertaining guests. It is really wonderful mixed in with pasta for a simple meal. Easy to make, the pan does most of the work. I like to shred zucchini, I just personally prefer the texture, so I run it through a food processor fitted with the shred attachment attached. Just sauté the zucchini in garlic and oil for a while, throw in a dollop of basil pesto and dinner’s done – just like that. It stores wonderfully packed into a canning jar with a drizzle of olive oil to cover the vegetable, affix the lid and ring and it is ready to go! This stores for a couple of weeks in a jar in the fridge, but I promise it won’t last that long…
Makes approximately 2 ½ cups cooked
1 very large Zucchini, shred (yields approximately 4.5 cups)
2 tablespoons Extra Virgin Olive Oil
3-4 Garlic cloves (to taste)
Optional Crushed Red Pepper (to taste)
Salt & Pepper (to taste)
3 tablespoons Basil Pesto
Shred the Zucchini, finely chop the garlic and set each aside. Heat a sauté pan, add olive oil and garlic with optional crushed red pepper and cook until garlic is wilted and just about to brown.
Add shred zucchini and toss to evenly coat. Sprinkle with salt and pepper.
Keep heat at medium high under the pan and cook for 20 minutes, the goal is to let most of the zucchini cooking liquid cook off. Add in the basil pesto, toss and stir to evenly combine. Turn off heat, Place lid on pan mostly ajar.
Serve immediately or store in a mason jar. Pack in tightly to get out extra air, lightly drizzle with an even layer of olive oil, fit with lid and screw top and then refrigerate.
“Zucchini & Basil Pesto” by Liz Conforti, Forget What You Know About Wheat© 2016
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