Baked, raw, grilled or sautéed…don’t let anyone tell you that zucchini is only good in bread or steamed as a side dish! I’ve got a recipe to add to their list and set them straight, a Zucchini Pesto Tart!
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I have been itching to get a spiralizer ever since recipes have been popping up all over the internet and front and center in the cookbook section and cooking magazines. This one was one of those gadgets I couldn’t wait to play with! Time to give in! Off I went, and now I have a new toy!
What a fun gadget this spiralizer is! I’m all set! Ready to “noodle-ize”! It is so much fun! I love the way it fell into curls! It kinda looked like my hair!
Haha! It was cool to see the design it left in the remaining “stump” of the zucchini…it had rings like a tree trunk does to shows its age..and as it cores, it leaves a long cylinder still connected!
Which by the way, I ate those as I went! Not to worry, if you don’t have a spiralizer! Zucchini shredded or cut in rounds, any which way is Gr8! Adding the pesto basil to the crust is the perfect herbal touch. Whether you have a quick minute to make your own pesto, or only have time to open up a jar…it’s all good.
The freshness of this green squash decorating the flaky puff pastry will win them over!
As soon as they see (and smell) it coming straight from the oven…oh boy!
It is quite the crowd pleaser, too! I’m so happy I put my fun new gadget to use this summer! This Zucchini Pesto Tart is the perfect appetizer at a summer soiree or served alongside a salad for the perfect weekend brunch. If it’s for your own personal family fan club, you’ll be a hit too!