Grilled Zucchini with Garden Basil and Pignoli Nuts Recipe
For something different to do with all that green summer squash, we add a dash of Asian flavor mixed with Italian to develop a most-tasty and interesting side dish.
Place zucchini in a mixing bowl and toss with a tablespoon of the olive oil. Add the soy sauce and gently fold to coat. Place vegetable in a large skillet with Teflon® nonstick coatings and cook until browned, about 8 minutes; turning a few times to cook evenly. Remove from the pan back to the mixing bowl and toss with the pesto. Season with a few turns of black peppercorns. If you like toasted nuts, and the pignoli to the pan and shake the pan a few minutes to brown them just slightly. Garnish with fresh sprigs of basil and serve at room temperature or chilled.