Zucchini with Pesto Deconstructed

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I came up with this recipe as a way to use extra zucchini, tomatoes and basil from the farmer’s market. Great side to make if you’re short on time.

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INGREDIENTS

4 medium zucchini, cut into slices
20 cherry tomatoes, halved
A large handful toasted pumpkin seeds
10-20 basil leaves, roughly chopped
2 garlic cloves, crushed
Olive oil for cooking
Salt and pepper to taste

INSTRUCTIONS

Saute the zucchini in olive oil. Place halved tomatoes in a bowl along with basil, crushed garlic and toasted pumpkin seeds. Once the zucchini begins to brown, add it to the bowl along with oil from the pan. Toss the ingredients together, adding additional olive oil if necessary. Season with salt and pepper to taste.

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