Chef Monique Costello, Happy Eats Healthy
Using the flat side of a knife, smash the garlic clove.
Chop the garlic until it is minced.
Add the spinach and basil to the cutting board on top of the garlic and continue to chop until all the leaves have been chopped.
Transfer to a bowl and mix in the olive oil, salt and pepper.
Chop the zucchini into bite size pieces or use a carrot peeler to cut the zucchini into long, thin ribbon slices.
Toss the sliced zucchini with the pesto and serve.
Top with Parmesan cheese and a little more lemon zest if desired.