Sauteed Zucchini with Spinach and Basil Pesto

Ingredients

• 3-4 medium sized zucchini
• 1 T olive oil
• 2-3 large cloves of garlic, sliced
• 1/2 cup Spinach and Basil Pesto
• Salt and fresh ground black pepper to taste

Directions

1. If your pesto has been in the refrigerator, take it out first so it can warm up to room temperature. Rinse the zucchini, trim away the ends, and slice it into 1/2 inch rounds. For larger zucchini, cut them lengthwise first, then slice.
2. Warm the olive oil over medium-high heat in a heavy frying pan with a lid. Add the sliced garlic and cook for 1-2 minutes, only until the garlic becomes fragrant, then lift it out and throw it away.
3. Add the zucchini to the hot pan, spreading the pieces into one layer if you can. Lower the heat to medium, cover the pan, and cook for about 4 minutes, flipping the zucchini once or twice as it cooks.
4. After 4 minutes, take a look at the zucchini. You want browning on both sides and the squash nearly as tender as you like it.
5. If needed, cook the zucchini for 1-2 more minutes with the lid off, until it is tender-crisp and the pan juices have cooked away. Turn off the heat, add the pesto by spoonfuls, and stir carefully to coat the zucchini. Give it a minute or two to soften into the vegetables, then season to taste with salt and fresh-ground black pepper, transfer to a serving dish, and serve right away.