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Apr 25, 2016,

Recipe

Little Zucchini with Pesto

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If you enjoy pesto only in the summer months when basil is in season, you won’t get tired of it, as you may if you eat it year round. It is traditional, of course, to toss pesto with hot pasta, but it is also excellent with zucchini, which thrives in the same conditions as basil. The first little zucchinis sometimes appear as early as mid-April. The greater ratio of skin to interior flesh is what makes small zucchini so delicious.

• Serves 4 to 6

Ingredients

4 tablespoons fresh pesto <>
6 to 8 small (about 4 inches long) green zucchini
Kosher salt
Black pepper in a mill

Directions

1. First, make the pesto if you have not already done so.

2. Cut the zucchini into 1/2-inch rounds, put them in the top of a steamer set over simmering water, and cook until tender, about 4 to 6 minutes.

3. Shake off excess water and transfer to a warm serving bowl and use a fork to gently smash the zucchini. Do not reduce it to a puree, just crush about half of the pieces.

4. Add the pesto and toss until it evenly coats the zucchini. Serve within 15 minutes, with hot bread alongside.

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