This is the time of year when we all begin to ask what to do with all the zucchini coming out of the garden.  Summer squash is one of my favorite things to eat during the summer but I had never tried it raw like a pasta before.  It is the perfect dish for those hot days when turning on the oven holds no appeal.  Thinly sliced strips of zucchini paired with sweet cherry tomatoes, garlic and basil, it’s summer in a bowl.  For a more substantial meal try adding a diced avocado or some fresh corn.

 

Zucchini and tomato “pasta”

 

 

 

Ingredients:

 

 

 

8 ounces cherry tomatoes, cut in half

 

1 clove garlic, thinly sliced

 

¼ cup toasted pistachios

 

2 tablespoons torn fresh basil, plus extra leaves for garnish

 

2 tablespoons extra-virgin olive oil

 

1 teaspoon good quality balsamic vinegar

 

1 zucchini, thinly sliced lengthwise, then cut into ¼ inch long strips

 

kosher salt

 

Method:

 

In a bowl, combine tomatoes, garlic, 2 tablespoons basil, vinegar and oil.  Season with salt and let stand 20 minutes.  Toss with zucchini and pistachios and garnish with extra basil.