Zucchini with Pesto Trapanese

from Vedge Cookbook

4 Tbs Olive Oil

1 Cup Cherry Tomatoes

1/2 Cup raw Almonds

1 Cup packed fresh Basil

1 Tbsp chopped Garlic

1 Tsp Sea Salt

1 Tsp fresh ground Pepper

2 Zucchini, sliced into thin rounds


1. Preheat oven to 400 degrees

photo 1(12)

2. Heat 2 Tbs Olive Oil in a large saute pan over high heat.  Just as it starts to ripple add tomatoes and almonds and allow to blister for 4-5 minutes, stirring occasionally.  Remove pan from heat and allow to cool.

3. To make pesto Trapanese transfer cooled tomatoes and almonds into a food processor and add garlic, basil, salt, pepper, 1/2 cup of water and remaining 2 tbsp Olive Oil.  Pulse until all of the basil is broken down and sauce is thick and creamy.


4. Arrange Zucchini slices in layers (3-4) in a 13×9 casserole dish or baking pan.  Pour Pesto Trapanese on top of Zucchini making sure that all slices are completely covered.  Bake until the Pesto sauce begins to bubble, about 8-10 minutes and then serve immediately.  A sprinkle of parmesan cheese or fresh basil might be the perfect finishing touch!

photo 2(12)

One thought on “Zucchini with Pesto Trapanese

  1. Pingback: CSA Week 4 | Lisa Resnick Therapy

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