This sounded like exactly what I wanted to eat on a hot summer afternoon with fresh produce from the farmers' market. I ate it with my favorite rosé after an afternoon of swimming and it was perfect.
Notes:
- I sliced the zucchini in rounds instead of making it into ribbons.
- I roasted the zucchini in the oven instead of grilling it.
- I sprinkled some mild red pepper flakes on before eating.
Verdict: It was really nice, healthy, refreshing, and exactly what I wanted at the time. The leftovers were also really good. I would love to make it again.
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RECIPE: Grilled Zucchini Ribbons with Pesto and White Beans (Smitten Kitchen)
