Grilled Zucchini Ribbons with Pesto and White Beans

Grilled Zucchini Ribbons with Pesto and White Beans

This recipe is from Smitten Kitchen which is a food website I LOVE to find new recipes on. If you are unfamiliar with it, check it out. You can also search it with a vegetable to get ideas for any veggies you may pick up in your CSA. 

1  1/2 pounds zucchini or summer squash

olive oil

salt and pepper

1 TBSP lemon juice

1 can white beans

2 cloves garlic, peeled

bag of basil

1 to 2 TBSP white wine vinegar

parmesan cheese, grated

Slice zucchini lengthwise 1/4-inch thick strips. Arrange on a tray with olive oil, salt, and pepper. Grill the zucchini on both sides until there are grill marks on them. Return to platter, and sprinkle lemon juice on them. In a food processor combine basil, garlic, a pinch or two of salt, and drizzle in olive oil until it blends smooth. Add 1 TBSP of the vinegar, blend, taste, and add another TBSP of vinegar if you want a brighter acidic flavor to it. Combine beans with the pesto dressing in a large bowl. Fold in the grilled zucchini. Grate parmesan over the whole bowl, and enjoy!