Ingredients
3 zucchini
1 pint grape tomatoes, halved, about 240-350 mL (1-1/2 cups)
160 milliliters (2/3 cup) basil pesto
1 milliliters (1/4 tsp) salt
Preparation
Use a spiralizer or grate zucchini lengthwise using the large holes of a box grater, into spaghetti-like noodles. It should measure about 2 L (8 cups).
Place zucchini in a salad spinner or a colander to drain excess liquid, about 15 minutes. Press down gently to remove more liquid.
Transfer to a bowl and toss with tomatoes, pesto and salt until coated. Season with fresh pepper.
