Preparation

1. Cut zucchini and/or yellow summer squash into thirds through the middle. Slice each third of the squash lengthwise into thin planks or slabs (rectangles) about 1/8 inch thick. Place into a bowl and toss with olive oil, salt and pepper, if desired.
2. Grill or roast the zucchini until slightly marked or lightly browned. Place on a platter or serving dish in a single layer and smear a small dollop of the pesto onto the slices.
3. Serve warm, at room temperature or even chilled - always delicious! Great on sandwiches, pizza or in salads and wraps too!