Zucchini is one of my favorite summer vegetables. It’s versatile, healthy and delicious. And, as a bonus, it cooks in just a few minutes, which means you won’t be stuck in a hot kitchen to put this together.

Because we eat it so often, I’m always looking for new ways to make it. My most recent adaptation is a twist on pesto. Sliced zucchini is sautéed in garlic oil, and when it is just tender, it’s placed in a bowl and toped with grated parm, basil and toasted pine nuts. It really doesn’t get much better (or easier) than that.

Zucchini with Deconstructed Pesto

Serves 2 1/2

Ingredients:

2 small zucchini, sliced

1 garlic clove

2 tbsp. grated Parmigianino-Reggiano

2 tbsp. pine nuts (pignoli)

1/4 c. basil leaves

1-2 tbsp. evoo

Salt and pepper

How To:

Heat a dry skillet over low to medium low heat. While your skillet gets hot, slice your zucchini. Now, add your pine nuts to the hot pan and toast them until you can begin to smell the pignoli. This will take just a few minutes, so keep an eye on them. Once toasted, remove them from the pan and set aside in a bowl.

Now, warm some evoo over medium heat. Grate one garlic clove into the hot oil using a microplane. When you can smell the garlic, add your sliced zucchini. Season with salt and freshly cracked black pepper. Sautee until just tender.

Remove the zucchini from the pan and place it in your serving bowl. Sprinkle with about two tbsp. freshly grated cheese.

Now, we’re going to chiffonade. (No, this is not a square dancing move.) Stack your basil leaves on top of each other and roll them together tightly into a cigar or log like shape. Slice vertically and very thinly to make pretty basil ribbons. Add them to your bowl.

Last, but not least, top the whole thing with your toasted pine nuts and enjoy!