Is there anything zucchini can’t be? Raw or cooked. Sweet or savory. Stuffable boats, Lasagna layers, twirly noodles and even freakin’ apple pie filling.
Zucchini is the versatility I want to see in myself someday.
I have to come clean with all of you, I’ve been feeling a little burned out on cooking lately.
Now that the weather is changing and the sun is deciding to shine once in a while, I really don’t feel like cooking a giant meal. I actually don’t feel like cooking a small meal either. In fact, I don’t feel like cooking at all.
I’m a G R E A T food blogger, eh?
BUT even if I don’t feel like cooking, I certainly care about eating well and not gaining a million pounds as I prepare to move in FOUR MONTHS(!!!)….which is a problem.
Did I mention I’m moving? I am.
You know how they say “stressed” is “desserts” spelled backwards? Well I’m desserts frontward, backward and sideways. Just the thought of moving my expansive collection of crap which is my life makes me want to pull my hair out and eat a ton of chocolate. I came up with this salad so that between fistfulls of chocolate chips I might get a little protein and maybe something green. *Shrugs*
Oh, and it’s picnic ready, too. If you are interested.
Zucchini Pesto Power Salad: pin it.
I’m also putting myself on a serious budget before moving because apparently it’s going to be spendy. Are you aware of the current housing market? Renting is expensive which is why I decided to look into buying a home. Super expensive as well. Plus I can’t fix things so I need one that is move in ready. Which brought me to the logical solution of a tiny house, which I found out is the exact same amount of expensive…but with less space.
So there’s that.
This salad, on the other hand, is cheap and 2/5ths of the ingredients came out of a can. The others can (and will be) pilfered from any one of my generous friend’s gardens.
If you think about it, this salad is practically free. PLUS it’s freakin delicious.
Pesto-y and rich with hunky chunks of zucchini and tomatoes is one way to describe this salad.
Jacked up on plant protein and bursting with basil is another way to describe it. I prefer all my foods to be jacked up in some form or another, but that’s just me.
OH! And you can’t forget the sprinkling of Rōsted Lentils for the extra protein jacking and crunchin’ factor. They are roasted in good old Battle Creek, Michigan because there needed to be something other than cereal being produced in this town!!!!
Or something like that.
- 4 Medium Zucchini, cored and halved
- 1 can Chickpeas, drained
- 1 cup sliced Cherry Tomatoes
- 3 tbsp Pesto, jar or homemade
- 1 tbsp Lemon Juice
- 5 sprigs Parsley, roughly chopped
- Rosted Lentils *optional*
- Salt to taste
- Combine all of the ingredients in a large bowl and mix well.
- Sprinkle with salt and optional lentils.
- Serve as is or over a bed of spinach.
Nutrition InformationYield 6 Serving Size 1 cup filling
Amount Per Serving Calories 166Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 2mgSodium 250mgCarbohydrates 22gNet Carbohydrates 15gFiber 7gSugar 6gProtein 9g