A zucchini shift has happened in my life: it’s one of my favorite vegetables. I didn’t used to be a fan. I thought it was a weird, spotted cucumber with a little nub on its end. Freaky. But it’s so versatile! It can be sauteed, roasted, broiled, stewed, AND dun dun dun, be eaten completely raw.

What a revelation. If you add salt and a little acid to super thinly sliced zucchini strips or slices, they soften up. It’s like FINE guys, I’ll give way to these puckery substances, just give me 30 minutes. Kind of like zucchini ceviche. This recipe takes it to another level by adding almonds and parmesan cheese to the acidity game, obviously putting it into a different flavor realm. The “pesto” is easy to make; you just have to throw the ingredients into the food processor. It can even be made in advance! My nurturing godmother is probably the busiest woman alive, with two super active kids to schlep around, and she made this for dinner the other night, with hungry, teenage approval. Let me know what you think.

Zucchini with almond pesto

Recipe from The Smitten Kitchen Cookbook

Note: if you have dairy issues, consider subbing 2 tablespoons – 1/4 cup olives or capers for the parmesan so you can still have that salty kick.

Ingredients

1/2 cup almonds, toasted and cooled

1/4 cup grated Parmesan cheese

1 small garlic clove, peeled and crushed

Pinch of red pepper flakes

2 tablespoons lemon juice

1/4 teaspoon salt

1/3 cup olive oil

2 pounds medium zucchini, trimmed (about 4 medium, thin and longer if you can find them)

Directions

In a food processor, grind almonds, parmesan, garlic and red pepper flakes until they are finely chopped. Add the lemon juice, salt and olive oil and pulse a few times until incorporated. Pour the dressing into a large salad bowl and let it roll up and around the sides.

Peel the zucchini with a vegetable peeler or mandolin and place zucchini ribbons in the dressing-coated bowl. Toss the ribbons gently (your hands work best) attempting to coat the zucchini as evenly as possible. Serve at room temperature.