Aired April 25, 2014
2 large zucchini, thickly sliced
1/2 cup store-bought pesto
(Pantry items: extra-virgin olive oil, salt and pepper)
In a sauté pan, heat a drizzle of olive oil over high heat. Once oil is really hot, add zucchini and brown it well. Season with salt and pepper.
Toss with pesto and remove to a serving tray.
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