1 large zucchini

1 large yellow or goldbar squash

2 cups of cherry tomatoes

2 cloves garlic

1/2 cup pitted kalamata olives, chopped

1/2 cup unsalted shelled pistachios (raw almonds would work too)

1/4 cup olive oil (limit to two tablespoons and the rest water if watching fats)

1 large bunch of fresh parsley choppwd

zest of 1/2 lemon

1/2 teaspoon crushed red pepper

Sea salt and pepper to taste


Preheat oven to 400 degrees. Brush cherry tomatoes with olive oil and roast for about 15-20 minute salad until blistered. Remove from oven and let cool.

Meanwhile, using a julienne peeler or spiralizer, shred zucchini into thing spaghetti-like strips. Place in a large bowl.

In a food processor or blender, add pistachios, olive oil/water, 1/2 the tomatoes, garlic, sea salt and pepper and lemon zest. Pulse until creamy but still somewhat chunky. Pour mixture into bowl with zucchini. And toss. Transfer to serving platter. Sprinkle with parsley, chopped olives and remaining cherry tomatoes. Serve!