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Photo of Zucchini Ribbons with Herb Pesto by WW

Zucchini Ribbons with Herb Pesto

3
Points® value
Total Time
20 min
Prep
20 min
Serves
4
Difficulty
Easy
Here’s a fresh, no‑cook take on zucchini and tomatoes. Zucchini ribbons are topped with ripe tomatoes, dotted with a fresh herb pesto, and then sprinkled with Parmesan. If you don’t want to use multiple kinds of herbs, go with 625 ml (2½ cups) of fresh basil leaves for a classically delicious sauce.

Ingredients

Tomato

1 pound(s), regular, heirloom, or plum tomatoes

Fresh basil

1 cup(s), lightly packed fresh leaves

Fresh parsley

½ cup(s), lightly packed fresh leaves

Cilantro

½ cup(s), lightly packed fresh leaves

Fresh mint leaves

¼ cup(s), lightly packed fresh leaves

Chives

¼ cup(s), chopped fresh

Garlic

1 clove(s), large, grated on Microplane grater or minced

Water

¼ cup(s)

Extra virgin olive oil

4 tsp(s)

Grated Parmesan cheese

4 tbsp(s)

Table salt

½ tsp(s)

Black pepper

¼ tsp(s), plus additional for serving

Zucchini

24 oz, or yellow squash, 4 x 6 ounces

Instructions

  1. Cut tomatoes into 1/4-inch dice; place in sieve set over medium bowl to allow tomato water to drain. Reserve tomato water.
  2. Meanwhile, to make pesto, combine basil, parsley, cilantro, mint, chives, garlic, and water in food processor and pulse until finely chopped. With machine running, add oil and process until mixture forms coarse puree. Pour into small bowl and stir in 2 tablespoons Parmesan, salt, and 1/4 teaspoon pepper. Thin with reserved tomato water to make saucy consistency, if needed. Press piece of plastic wrap directly onto surface of pesto to prevent browning. Set aside.
  3. To make zucchini ribbons, with mandoline, V-slicer, or sharp vegetable peeler, shave thin lengthwise ribbons from zucchini, stopping when you reach seedy center.
  4. To assemble, loosely pile zucchini ribbons onto each of 4 plates. Scatter tomatoes over zucchini and top each serving with 2 tablespoons pesto, 1/2 tablespoon Parmesan, and a few pinches of pepper. Serve remaining pesto alongside or refrigerate in airtight container up to 1 week.
  5. Serving size: 2 cups zucchini with about 1/2 cup tomato, 2 tablespoons pesto, and 1/2 tablespoon Parmesan

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