Although I am personally a big fan of carbohydrates, including pasta, many people are trying to cut these out of their diet. This is a nice way to use up your zucchini yet enjoy the flavour of pesto too.
Needed for this recipe:
*Other Sunshine Coast Olive Oil Co. Olive Oil suggestions: Tuscan Herb, Milanese Gremolata, Medium or Robust Ultra-Premium Certified, Chipotle, Basil, Rosemary.
Sunshine Coast Olive Oil Co. Garlic Olive Oil (about ¼ cup)
1 Tablespoon of Delizia Pesto (available in store) made with UP-certified Extra Virgin Olive Oil
Fresh Parmigiano-Reggiano (1-2 tablespoons)
Slice zucchini thinly (I use a chef’s mandolin to achieve an even thinness). Sprinkle with salt and let sweat about 30 minutes. Heat your grill to medium. With an olive oil sprayer, or with a brush, lightly coat your zucchini. When grill is hot, grill each side until grill marks show.
Turn your grill off and dot your zucchini with pesto sauce and sprinkle with Parmigiano-Reggiano cheese.