This is another fast and easy summer gluten free recipe to help you use what’s fresh and in season and spend more time enjoying the summer. This uses that fun new kitchen tool I’ve been playing in the kitchen with. It can help you make really fast, delicious and nutritious meals.
I served these with the Chick and Pork Balls. Again another recipe working to help you live an easy healthy gluten free life.
You can keep this totally vegetarian and vegan by serving it with beans, tofu or your favorite protein. Or just serve it alone. It doesn’t need any help on the plate to make it a meal.
Both of these recipes use what I found fresh at the farmer’s market. If you find something different, change up this recipe and please let me know what you created. This was shared on Wellness Weekend.
For more ideas on my different pesto recipes see Pesto Shrimp on Polenta Portobellos, Pesto Chicken Salad and Pesto Shrimp and Tomato for a spicy version.
2 small organic zucchini
1 small yellow summer squash
2 ripe organic tomatoes
2 TB pesto (basil, garlic, pine nuts, olive oil, salt, pepper)
2 TB pine nuts
Organic Extra Virgin Olive Oil
Prepare your zucchini and squash with a Julienne Peeler.
Toss them into a large pre-heated skillet on medium high with the oil. Allow to warm through and if you like begin to brown.
Add in the tomatoes and pesto and again allow to warm through. If you like your tomatoes cooked a little more add them before the pesto until they get to the consistency you prefer.
That’s it. Serve it up on a plate, sprinkle on some pine nuts and garnish with your favorite protein like Chick and Pork Balls.Print This Recipe
I wish you were my neighbor! Can I send you Colorado relocating information? =) This looks amazing and I have squash coming out my ears (or, at least my refrigerator crisper drawer).
Oh my gosh, my mouth is watering! What a healthy, flavor-filled meal! Can I request this for our next girls' weekend? 🙂
Absolutely Heather. It's become a favorite because I make it in 5 minutes.