Zucchini noodles with pesto, roasted tomatoes, and balsamic vinegar
Summer is in full swing here (though technically, it is due to end at the end of February). This means my zucchini plants are also in full swing, and are pumping out more zucchini than we can eat. It may have been a mistake putting in four plants for just the two of us...!
The easiest way to devour a large quantity of zucchini in a single sitting, is to replace your carbs with it - enter zucchini noodles. These are nothing new, and I'm sure you've seen them before. But honestly, it's such a quick and easy way to pack a punch of veggies into your weekday dinners. If you have a spiraliser then that's awesome - I don't regret for a second dragging Matt around San Fran to find a Macy's and pick up a KitchenAid spiraliser attachment on our last day in the States (they are just so much cheaper over there! And it was half price!). But don't panic if you don't have one - you can use a potato peeler to create zucchini ribbons which work just as well (though don't look quite as authentic).
Between the zucchini, basil, and fresh tomatoes this is perhaps the most summery dish you could ask for - lap it up while you can!
You can use any pesto here, but if you're keen to try making your own, check out my recipe (and it's dairy free!).
You'll also need a balsamic vinegar drizzle. You can buy aged balsamic vinegar drizzles (at varying prices), or you can make my recipe for next to nothing - it's a no brainer!