Have you tired of zucchini made into bread, relish, pickles, side dishes, and even main dishes? Gifted family, friends, acquaintances, and enemies? Noted that the local Food for the Needy organization gives you “the look” when you show up with a new basket, even if artfully arranged?

Have you – horrors! – conducted porch-stashing raids?

Still the zucchini plant refuses to slack off.

It’s time either to admit defeat or rise to new heights.

What about an appetizer or snack that tickles your zucchini-jaded taste buds?

Use-the-Zucchini Pesto

(and it’s good!)

Ingredients

• 1 1/2 lbs zucchini
• 2 TBSP olive oil, divided
• 2 garlic cloves, chopped
• 2 TBSP water
• 1 c fresh parsley leaves
• 1/3 c slivered almonds, toasted
• 1/4 c fresh mint leaves
• 1/2 tsp grated lemon rind
• 2 tsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 c Parmesan cheese, grated
• 2 c green beans
• 2 c grape or cherry tomatoes
• 2 yellow bell peppers, sliced
• … and any other dipper your imagination surfaces

Shred zucchini. Squeeze dry.

Sauté zucchini, 6 tsp oil, and garlic for 15 minutes over medium-low heat. Add 2 TBSP water during last 2 minutes. Cool.

Finely chop parsley, almonds, and mint (another plant that intends to take over the earth) in a food processor. Add zucchini mixture, remaining 2 tsp oil, rind, juice, salt, and pepper. Pulse until combined but not smooth. Stir in cheese.

Cook beans 3 to 4 minutes in boiling water. Rinse with cold water.

Serve dip with green beans, tomatoes, bell peppers, and even chips.