Zucchini with a Deconstructed Pesto Sauce

This is just a great recipe! Forget what others think...I always feel good when I make this one!

A beautiful, farm-fresh zucchini is too pretty to be hacked apart into small dices. Instead, the recipe calls for the zucchini to be used in lengthwise halves that will serve as the "base" for the rest of the ingredients.

I particularly like the deconstructed pesto that accompanies this recipe. The flavors are amplified as they combine in your mouth.

While you can use the generic pre-grated Parm-Reggiano mix, I would urge you to splurge a bit and get a nice block of good Parmigiano-Reggiano for this recipe.

Ingredients:

1 lb fresh zucchini

1/3 cup pine nuts

10 large basil leaves, torn

sea salt

fresh grated pepper

olive oil (extra virgin preferred)

fresh grated or shaved Parmigiano-Reggiano

Process:

1) On medium heat, toast pine nuts in a dry skillet until golden and aromatic - remove from heat and set aside

2) Cut zucchini in half lengthwise

3) Cook zucchini by steaming or simmering in salted water until tender

4) When zucchini is cooked, remove and place on serving patter

5) Drizzle olive oil over zucchini and season with salt and pepper

6) Place a layer of grated or shaved cheese over zucchini

7) Top cheese with pine nuts and basil - serve immediately