3zucchinisto feed 2 people, decrease/increase as needed
pestoa few dollops, or to taste
fresh Parmesan cheeseto taste (leave out if Whole30 or dairy free)
olive oiljust a drizzle
Optional toppings: black pepperartichoke hearts, cherry tomatoes, sundried tomatoes, black olives, asparagus, etc
Using a vegetable peeler, make ribbons from the zucchini. Saute the zucchini ribbons in a drizzle of olive oil in a hot skillet for a couple of minutes til tender. This won't take long. Mix in the pesto, stir - and remove from the heat.
Transfer to a dish, sprinkle with fresh Parmesan cheese and any other ingredients you wish to top with.