Ingredients
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4 medium zucchinis
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1/2 tsp salt
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1 tbsp extra-virgin olive oil
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1/2 cup pesto
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1 large ripe heirloom tomato, chopped
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Salt and pepper, to taste
Steps
1
Use a spiral mixer attachment to slice zucchini into long “spaghetti strands.”
2
Add zucchini noodles to a colander, sprinkle with 1/2 tsp. salt, and let sit for 10 minutes.
3
Rinse and drain noodles, gently squeezing with a paper towel to remove excess liquid.
4
Add noodles to a bowl with olive oil, pesto, and tomato, and mix until combined.
