A light dish with a zing of pesto is rather easy and makes a great presentation. I don’t have a spiralizer so I used a mandolin slicer to get julienned strips of zucchini.
1. Slice the zucchini into long thin ribbons using a mandoline or a spiralizer.
Place zucchini in a colander set in the sink and toss with 1 tablespoon sea salt. Allow to drain for 30 minutes, then rinse well and pat dry with paper towel.
Toss zucchini with pesto, lemon zest, oil and pine nuts, then season. Pile onto plates and sprinkle with the parmesan and drizzle with a little extra oil. Garnish with a few basil leaves and serve.
Original recipe: http://www.taste.com.au/recipes/31325/zuchetti+with+pesto