Cook’s notes: Another wonderful spiralized zucchini recipe inspired by Two Peas and Their Pod. We sauteed the cherry tomatoes with the zucchini.
2 Tablespoons (1 oz) olive oil
16 oz cherry tomatoes
3 to 4 zucchinis, ends trimmed and spiralized (or cut into thin strips)
Olive oil for sautéing
Salt and freshly ground black pepper
Basil pesto, to taste
Heat a large skillet over a medium-high burner. Add the oil and tomatoes, stirring frequently, until the tomato skins start to split and release their juices. Add the zucchini and gently cook until zucchini is tender, about 2 to 3 minutes. Season with salt and freshly ground black pepper, to taste. Toss with pesto (about 1/4 cup, stir and add more if desired).