Ingredients for Noodles
2 medium zucchinis or summer squash

1/4 red onion or 2 green onions

2 tomatoes

Ingredients for Pesto

2 cups basil

1/4 cup pecans

1/4 cup nutritional yeast (or parmesan or cotija cheese)

1 clove of garlic

1/2 - 1 cup olive oil

salt and pepper to taste

Note: Feel free to play with the amounts, depending on your preferences

Instructions

Using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don't have a spiral veggie slicer, peel zucchini into thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.  Dice the onion and tomatoes.  Blend the pesto ingredients.  Combine noodle ingredients with the pesto and viola!  For a warm version, heat in a pan until the noodles are slightly brown in color.

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Zucchini Fun Facts

We have zucchini and summer squash popping out all over at the Garden this summer!  Zucchini is a sun and warmth loving fruit that is full of great nutrients including Vitamin C, omega-3 fatty acids, and B vitamins.  Squash is also part of the "Three Sisters," a Native American companion planting tradition consisting of squash, beans, and corn.  These three plants work together to benefit each other - the corn provides structure, the beans grow up the corn and fix nitrogen in the soil, and the squash shades the ground as a natural mulch and deters pests with its spiky leaves.  Eaten together, these three garden finds make up a complete protein!  While this recipe doesn't have all three, you can certainly add some sweet corn and beans (we suggest garbanzos, great northern beans, or another creamy bean) to get all those amino acids!