Zucchini and Grape Tomatoes in Pesto With Feta

Total Time
10 mins
0 mins

Pesto makes a delightfully fresh marinade for thinly sliced zucchini and grape tomatoes. Plus, it is a no cook recipe making it a perfect summer dish for when it is too hot to do anything but drink spiked lemonade.

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  1. In a small bowl, combine pesto, oil and lemon juice. Season to taste with salt and pepper.
  2. Arrange zucchini slices, overlapping slightly, on a platter. Top with grape tomatoes and feta and drizzle pesto mixture on top. Cover and let stand at least 1 hour for flavors to blend.
  3. Meanwhile, sit on the porch with a fly swatter and put some Grey Goose in your lemonade.