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! However you do need a spiralizer to do the zucchini like this.

Serves 4

Ingredients

3 medium size 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

Method

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

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

Loosen up 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 seep into the zucchini spirals.

Enjoy.