Oh, this is soooo good. And I am not even a fan of zucchini.

Pesto Zucchini

2 tablespoons olive oil
1 clove garlic, minced
1/4 cup almond slices
1/4 cup fresh basil, chopped
1/4 cup grated Parmesan cheese
2 small zucchini

Use a vegetable peeler to make thin zucchini ribbons. In a skillet over medium high heat, add olive oil, garlic and almonds. Cook for 1 minute. Add zucchini and basil and cook until zucchini is tender, about 5 minutes, stirring constantly. Remove from heat. Add parmesan and toss. Season with salt and pepper.

Note: I have fresh basil but we were having a horrible rainstorm so I couldn't get out to my herb garden to pick the fresh leaves. I substituted dried basil instead and it was still excellent. I started with 1 tablespoon dried basil and then added a little "shake" more.