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Zucchini and Summer Squash is available all year long, and I’m still picking them from my garden. Thus, I’ve been experimenting lately with summer squash recipes. Usually, I like to grill it up to go with my fish or steak, or in a salad. But I found a new way to use it in
a fun and easy no cook recipe.

A while ago, a neighbor of mine gave me this contraption called the Vegetti; Her granddaughter invented it herself! It’s a spiralizer that turns any vegetable into thin strips by twisting it around, almost like sharpening a pencil. This gives it the appearance of actual spaghetti. Too cool, right? I had to try it on my summer squash!

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I love pasta as much as anyone, but sometimes, especially when I’m trying to detox or have a dress to fit into, loading up on heavy carbs is really no good! So I’m always looking for a substitution that’s both delicious and nutritious. But you don’t have to limit yourself to just making pasta. These thin veggie strips are great in coleslaw (no more struggling with the mandolin), or small shreds for zucchini latkes! The possibilities are endless!

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For this recipe, I decided to go an extra step to be healthy, and turned my regular basil pesto into an antioxidant powerhouse by adding kale. You can’t even taste it, so this is great for picky eaters and reluctant healthy eaters! Of course, I’m all about Flirting with Flavors, so I added walnuts for extra nuttiness, and avocado to make the pesto creamier.


2 summer squash, washed
2 zucchini, washed

For Pesto:
1 bunch kale
1 bunch basil
1/3 cup pine nuts
1/3 cup parmesan cheese
1 avocado, pitted
1/3 cup walnuts, toasted
1/2 cup oil, or more as needed
salt and pepper, to taste

Using a spiralizer, spiralize all 4 squash into a bowl. If you don’t have a spiralizer, use a peeler to make strips of squash. Set aside.

Using a food processor or blender, combine first 6 ingredients for pesto and blend. Slowly stream in oil, stopping when pesto is creamy and thick. Salt and pepper.
In a large bowl, toss finished pesto with “spaghetti”. Garnish with basil leaves and more parmesan.
Bon appetit!

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