About the Recipe
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.