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Grilled Zucchini Ribbons with Pesto and White Beans

Smitten Kitchen
  • 15 minutes
  • Serves 2

INGREDIENTS

1 1/4

to 1 1/2 pounds zucchini, thinner longer ones are ideal here

Olive oil

Coarse or kosher salt

Freshly ground black pepper

1

lemon

1 3/4 cups

(from 1 15-ounce can) small-to-medium-sized white beans, drained (I used – Goya’s Great Northern beans)

1

garlic clove, peeled

1

bundle of basil (this is the small clamshell size at most groceries)

1

to 2 tablespoons white wine vinegar

Coarsely grated parmesan,