Make the most of zucchini with this tasty recipe. Adding goat’s cheese will give a nice boost to your calcium intake.
400g trimmed zucchini
250g halved and quartered yellow squash
Zest of 1 lemon
50g crumbled goat’s cheese
Micro herbs for serving
For the Mint Pesto
20g fresh mint leaves
2tbs lightly toasted pine nuts
2tbs chopped fresh chives
1/4tsp of dried red chilli flakes
2tsp lemon juice
11/2tbs olive oil
2tsp hot water
- Make the Mint Pesto by processing the mint, pine nuts, chilli flakes and chives in a food processor until finely chopped. Add the lemon juice, water and olive oil and process until it forms a thick paste. If necessary add a little water and season with pepper.
- Use a mandolin or vegetable peeler to cut the zucchini into thin ribbons and cut the squash into thin slices.
- Take a large serving plate and spread the Mint Pesto over its base. Pile the squash and zucchini mixture on top and sprinkle with goat cheese, lemon zest and micro herbs.