This recipe requires nothing more than a vegetable peeler. No stoves, ovens, pots, pans, etc. It’s the easy child.
using a veggie peeler, peel zucchini and carrots into ribbons. place in a bowl and toss with a few sprinkles of salt (this softens the ribbons to a cooked texture without having to cook them down). toss in chopped cherry tomatoes and two heaping spoons of pesto (i did toasted pine nuts, olive oil, sea salt, garlic powder, spinach leaves all blended together) and mix well using salad tongs. that’s it!