A simple, easy way to use a plethora of zucchini is to simple julienne it (as basic julienne tool like this one, or a good mandoline will make quick work of this job). You can choose to leave the zucchini raw, or blanch it quickly in boiling water for 2 minutes before dropping it into cold and draining. If you’d rather not julienne the zucchini, you can also slice it into thin coins, but you’ll want to blanch it, or bake it with the sauce. I’ve also included two photo here – with the sauce on top of the zucchini, or tossed with the “noodles” – the aesthetic is up to you!
The trapanese sauce comes from a similar, hot dish from Landau and Jacoby’s Vedge cookbook. I’ve borrowed from their directions, and ingredient list, for the recipe below.
4 Tbs. olive oil
1 cup cherry or other red, mini tomatoes
1/2 cup raw almonds
1 cup packed fresh basil leaves
1 Tbs. chopped garlic
1 tsp. salt
1 tsp. freshly ground black pepper
2 zucchini, sliced in thin rounds, or julienned (skip the seeded center for julienne).
Heat 2 Tbs. of olive oil in a large sauté pan until the oil begins to ripple. Add the tomatoes and almonds, stirring often and allowing the tomatoes to blister and brown — 4 to 5 minutes. Remove the pan from the stove and allow the tomato almond mixture to cool.
Transfer the cooled tomatoes and almonds into a food processor with the fresh basil, garlic, salt, pepper, remaining Tbs. of olive oil, and about 1/2 cup of water. Pulse until the sauce is thick and creamy.
Pour the pesto over the zucchini, and serve room temp, or if you prefer, cook in a 400 degree oven until the sauce bubbles, 8-10 minutes.