Zucchini spirals with tomato and pesto

Eating zucchini this way adds a bit of fun to the dish.  I simply dress it with pesto and guess what? You don’t even need to cook it!

You do, however, need a spiralizer to do the zucchini like this.

Photo: Simon Lambert
Photo: Simon Lambert

Zucchini spirals with tomato and pesto

Serves 4

3 medium-sized zucchini
3 tomatoes, peeled, seeded and cut into large pieces
3 Tbsp basil pesto
1 Tbsp extra virgin olive oil
sea salt flakes and cracked pepper

I find by cutting my zucchini in half lengthways it is easier to use the spiralizer. Attach the zucchini to the spiralizer and let it do its magic. Once the zucchini are done, place into a large mixing bowl and set aside.

Remove the eye from the tomato with a small knife. Place in a heatproof bowl and cover with boiling water. Let the tomatoes sit in the water for a couple of minutes. Drain and allow to cool. When the tomatoes are cool enough to handle, peel the skin, cut tomatoes in half and scoop out the seeds and discard. Cut the tomatoes into large pieces. Add to the zucchini.

Loosen the pesto with the olive oil and drizzle over the zucchini and tomato salad. Season lightly with salt and pepper and toss together.

Let the salad sit for 5-10 minutes so the pesto and tomato juices can seep into the zucchini spirals.


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