{"id":3314,"date":"2014-07-11T14:47:01","date_gmt":"2014-07-11T19:47:01","guid":{"rendered":"http:\/\/www.missalaneyus.com\/wordpress4\/?p=3314"},"modified":"2014-08-03T14:54:06","modified_gmt":"2014-08-03T19:54:06","slug":"zucchini-with-deconstructed-pesto","status":"publish","type":"post","link":"http:\/\/www.missalaneyus.com\/wordpress4\/2014\/07\/zucchini-with-deconstructed-pesto\/","title":{"rendered":"Zucchini with Deconstructed Pesto"},"content":{"rendered":"

\"zucchini-sliced\"<\/a><\/p>\n

Zucchini is one of my favorite summer vegetables. It’s versatile, healthy and delicious. And, as a bonus, it cooks in just a few minutes, which means you won’t be stuck in a hot kitchen to put this together.<\/p>\n

Because we eat it so often, I’m\u00a0always<\/a> looking<\/a> for new ways<\/a> to make it. My most recent adaptation is a twist on pesto. Sliced zucchini is saut\u00e9ed in garlic oil, and when it is just tender, it’s placed in a bowl and toped with grated parm, basil and toasted pine nuts. It really doesn’t get much better (or easier) than that.<\/p>\n

\"zucchini-pesto\"<\/a><\/p>\n

Zucchini with Deconstructed Pesto<\/strong><\/p>\n

Serves 2 1\/2<\/em><\/p>\n

Ingredients:<\/strong><\/p>\n

2 small zucchini, sliced<\/p>\n

1 garlic clove<\/p>\n

2 tbsp. grated Parmigianino-Reggiano<\/p>\n

2 tbsp. pine nuts (pignoli)<\/p>\n

1\/4 c. basil leaves<\/p>\n

1-2 tbsp. evoo<\/p>\n

Salt and pepper<\/p>\n

How To:<\/strong><\/p>\n

Heat a dry skillet over low to medium low heat. While your skillet gets hot, slice your zucchini. Now, add your pine nuts to the hot pan and toast them until you can begin to smell the pignoli. This will take\u00a0just a\u00a0few minutes, so keep an eye on them. Once toasted, remove them from the pan\u00a0and set aside in a bowl.<\/p>\n

Now,\u00a0warm some evoo over medium heat. Grate one garlic\u00a0clove into the hot oil using a microplane. When you can smell the garlic, add your sliced zucchini. Season with salt and freshly cracked black pepper. Sautee until just tender.<\/p>\n

\"zucchini-saute\"<\/a><\/p>\n

Remove the zucchini from the\u00a0pan and place it\u00a0in your serving bowl. Sprinkle with about two tbsp. freshly grated cheese.<\/p>\n

\"zucchini-parm\"<\/a><\/p>\n

Now, we’re going to chiffonade. (No, this is not a square dancing move.) Stack your basil leaves on top of each other\u00a0and roll them together tightly\u00a0into a cigar or log like shape. Slice vertically and very thinly to make pretty basil ribbons.\u00a0Add them to your bowl.<\/p>\n

\"zucchini-basil\"<\/a><\/p>\n

Last, but not least, top the whole thing with your toasted pine nuts and enjoy!<\/p>\n\"Facebook\"<\/a>\"twitter\"<\/a>\"pinterest\"<\/a>\"mail\"<\/a>","protected":false},"excerpt":{"rendered":"

Zucchini is one of my favorite summer vegetables. It’s versatile, healthy and delicious. And, as a bonus, it cooks in just a few minutes, which means you won’t be stuck in a hot kitchen to put this together. Because we eat it so often, I’m\u00a0always looking for new ways to make it. My most recent […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[790],"tags":[],"yoast_head":"\nZucchini with Deconstructed Pesto - MISSALANEYUS<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.missalaneyus.com\/wordpress4\/2014\/07\/zucchini-with-deconstructed-pesto\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zucchini with Deconstructed Pesto - MISSALANEYUS\" \/>\n<meta property=\"og:description\" content=\"Zucchini is one of my favorite summer vegetables. It’s versatile, healthy and delicious. And, as a bonus, it cooks in just a few minutes, which means you won’t be stuck in a hot kitchen to put this together. 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