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–+ servings
Zucchini and White Bean Pesto Salad

Zucchini and White Bean Pesto

This colorful and vibrant salad combines grilled zucchini with creamy cannellini beans and pesto.
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Prep Time 5 minutes
Cook Time 5 minutes
Course Salad
Servings 2

Equipment

  • 1 Salad bowl
  • 1 vegetable peeler

Ingredients
  

  • 2 zucchini, ends trimmed, cut into ribbons small
  • 1 can cannellini beans, rinsed and drained
  • 1 tbsp pesto, homemade or store bought
  • 1/4 cup parmesan cheese, shaved
  • 2 tbsp olive oil for brushing
  • salt and pepper to taste
  • fresh basil leaves

Instructions
 

  • Brush both sides of the zucchini ribbons with olive oil and season with salt and pepper.
  • Prepare a grill for direct grilling or preheat a grill pan.
  • Grill the first side of the zucchini for 2-3 minutes. You are just looking to char the zucchini a little and soften it. Flip the zucchini and cook the second side for an additional 2-3 minutes.
  • Add the zucchini and cannellini beans to a bowl along with the pesto. Stir to thoroughly combine and coat.
  • Shave the parmesan over the top of the salad.
  • Season with salt and pepper to taste.
  • Garnish with fresh basil and extra parmesan.
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