Sautéed Zucchini with Deconstructed Pesto and Naan

May 15, 2017
A unique take on an old classic, this vegetarian dish is full of texture and flavor.

We've been going crazy for the zucchini lately, (check out this zucchini tart, too!). This dish is one of those recipes were you throw everything in a pan and let it cook. You could also serve it over rice or couscous, though I'm a big naan fan. Tip: if you're buying your naan (rather than making your own), heat it up in a pan/the microwave right before serving, rather than tossing it in at room temperature. It's a major improvement! 

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SERVES 4

• 1 tablespoon olive oil
• 6 zucchini, sliced
• 1 yellow onion, minced
• 8 ounces sliced white mushrooms
• 1 teaspoon minced garlic
• 1 teaspoon chopped fresh oregano
• ​1/4 teaspoon crushed red pepper flakes
• 1 tablespoon capers
• Naan (for serving)

For the deconstructed pesto:

• 1/2 cup chopped fresh basil
• 1/4 cup pine nuts
• 1/4 cup shredded Parmesan
• 1 teaspoon olive oil
• Salt and pepper, to taste

Make the veggies: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini, minced yellow onion, mushrooms, garlic, oregano and red pepper flakes. Saute 6-8 minutes or until vegetables are softened and cooked through.

(NOTE: Depending on the size of your skillet, you can also bake the zucchini separately on a baking sheet in the oven at 400F for 10-15 minutes). 

Toss in (drained) capers when veggies are cooked. 

Make the pesto: Combine all pesto ingredients in a bowl. Mix to combine. 

Serve the veggies over warm naan topped with the deconstructed pesto. Eat with a fork and knife (like I did), or do what Mike did and fold the naan into a sandwich stuffed with the veggies/pesto and eat with your hands.