Zucchini Noodles with Lemon Pesto

Preparation

Use a spiralizer or julienne tool to slice up the zucchini into zoodles.  (You could quickly steam or blanch the zoodles at this point, or you could serve them raw.  I chose raw, and it was delicious.  If you do cook them, just make it quick, so they don’t get mushy.)  Mix up a batch of lemon pesto, and toss it with the zoodles.  (Super fast pesto instructions:  put basil, garlic, olive oil, lemon juice and Parmesan in a food processor and blend until it’s pureed.)  Top the zoodles with chopped tomatoes, and garnish with a sprinkle of Parmesan and a squeeze of lemon.  Eat.  Love.